Hearty Beef Barley Soup to Warm Your Soul
Are you tired of wasting leftover roast beef? Do you want to save money and time while still enjoying a delicious meal? Look no further than this recipe for Beef Barley Soup made from your leftover pot roast or prime rib. This soup is not only easy on the wallet and the clock, but it is also hearty and comforting, perfect for those cool autumn evenings.
With just a few simple ingredients that are likely already in your pantry or fridge, you can transform your cooked roast beef into a savory soup that will warm you up from the inside out. Not only does this recipe make use of leftover food, but it also uses quick-cooking barley to reduce cooking time without sacrificing flavor.
This recipe can be made in a large pot or Dutch oven on the stove, or even in an Instant Pot for those who prefer an even quicker meal. With tender chunks of beef, vibrant vegetables like onion, celery, and carrot, and a rich beef broth infused with dried oregano and basil, every spoonful of this soup is packed with flavor and nutrition.
Don’t let your leftover roast beef go to waste any longer. Instead, try out this easy recipe for Beef Barley Soup and savor every bite without breaking the bank.
Why You’ll Love This Recipe
Are you tired of eating the same old boring meals for dinner? Are you craving a warm and comforting dish that’s perfect for any night of the week? Look no further than this hearty and delicious Beef Barley Soup recipe made with leftover roast beef.
Not only is this recipe incredibly easy to make, but it’s also incredibly versatile. It’s a great way to use up any leftover roast beef and can easily be adapted to suit your taste preferences. And with the addition of quick-cooking barley, diced tomatoes, and beef broth, you’ll get all of the nutrition and flavor you crave in one savory spoonful.
But what really sets this beef barley soup apart is its tender chunks of leftover pot roast. These morsels are succulent, rich in flavor, and full of nutrients- exactly what you need for a healthy meal. This recipe is the perfect way to transform your roast into a new and exciting dish that you will enjoy.
Plus, this recipe is perfect for feeding a crowd or batch cooking for meal prep. Its yummy leftovers can be refrigerated or frozen for later use, making it an incredibly convenient option.
So if you’re looking for an easy and tasty way to turn your leftover roast beef into a brand new meal, give this Beef Barley Soup recipe a try. It’s the perfect solution to all your culinary problems!
Ingredient List
Make sure to gather all the ingredients first and then begin with the recipe.
- Leftover beef roast: Using your leftover beef for this recipe is perfect! You can use any roast beef or pot roast. If you don’t have leftovers, cook a 2-3 pound roast beef until tender and juicy by baking or slow cooking. You can even use leftover prime rib, steak, or any beef you have.
- 2 cups quick-cooking barley: Barley is an excellent grain to include in your diet, and it gives the soup its heartiness. Quick-cooking barley is preferred because it cooks much faster than regular barley.
- 8 cups of beef broth: Beef broth gives the soup its rich flavor. Use store-bought or homemade broth according to your preference.
- 1 tablespoon margarine/butter: This adds richness to the soup.
- 1 onion chopped: Onion is essential in almost all recipes for the added flavor it brings.
- 3 celery stalks diced
- 2 carrots diced: These vegetables add color and nutrients to your soup.
- 1 can of diced tomatoes (14 oz/400g): This provides a tangy flavor to your soup.
- 2 tsp dried basil
- 1 tsp dried oregano
- Salt and Pepper: To taste.
This easy beef barley soup recipe calls for basic ingredients that you probably already have in your kitchen. But don’t worry if you don’t have them all; I will provide some substitutions and variations in the next section.
The Recipe How-To
- Step 1: Cut the leftover roast beef into bite-sized morsels using a sharp knife.
- Step 2: In a large pot or Dutch oven over medium heat, melt 1 tablespoon of margarine or butter with 1 tablespoon of olive oil.
- Step 3: Add the diced onion, celery, and carrot to the pot and sauté until they become tender.
- Step 4: Place the beef into the same pot and sauté for about 5 minutes to coat it with the vegetable mixture.
Cooking the Soup
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Step 5: Pour in 8 cups of beef broth and 2 cups of water. Add 1 tablespoon of dried oregano, 1 tablespoon of dried basil, and a teaspoon of pepper along with these ingredients.
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Step 6: Bring to boil, then reduce heat and let it simmer for around 20 to 30 minutes until vegetables are tender.
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Step 7: Add in quick-cooking barley along with a can of diced tomatoes. Stir well.
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Step 8: Increase heat to high until boiling, then reduce heat to low and simmer for around 10 minutes until barley is cooked.
Finishing Touches
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To make more soup, add pearl barley in Step 5.
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If you prefer mushy vegetables or soft barley, cook for a longer period; if you want crunchier veggies and barley, limit cooking time.
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Allow soup to rest for several minutes prior to serving so that all flavors blend together.
Enjoy your delicious homemade beef barley soup recipe as part of any meal or as a snack.
Substitutions and Variations
This Leftover Roast – Beef Barley Soup Recipe is incredibly versatile and can be adjusted to fit your taste and dietary preferences. Here are some easy substitutions and variations you can try:
– Vegetarian Option: Try swapping the beef broth for vegetable broth, and omitting the roast beef. Add mushrooms, other veggies, and use pearl barley in place of quick-cooking barley.
– Mushroom Barley: Use mushroom broth instead of beef broth, and add fresh mushrooms to your soup.
– Prime Rib Soup: If you’re lucky enough to have leftover prime rib roast, use it instead of regular roast beef. The richness of the prime rib makes for a luxurious soup that will elevate any meal.
– Vegetable Soup: If you’re looking for something lighter, add different vegetables like zucchini, green beans, or peppers. You can also add some canned chickpeas or canned lentils for extra protein.
– Aromatic Herbs: Spice things up by adding dried oregano or dried basil to the recipe. This will bring a rich aroma to your soup that’ll have your guests wanting seconds.
– Gluten-Free Barley Soup: If you prefer avoiding gluten altogether, substitute the barley with rice or quinoa.
Whether you’re looking for a vegetarian option, want to spice things up with aromatic herbs or love a particular type of protein like mushrooms or prime rib roast – this recipe is easy to adapt and change up. Your variations can turn into your signature dish that’ll always excite your guests’ taste buds!
Serving and Pairing
Once your beef barley soup is ready, you’ll be left with a warm, hearty bowl of comfort food that’s perfect for any meal. It makes for an excellent winter dinner or even a romantic, cozy lunch on a chilly day. You can enjoy this dish in many different ways by pairing it with the right side dishes.
For instance, you can serve your beef barley soup with a crusty loaf of garlic bread or a buttery roll, which will help soak up every last drop of flavorful broth. If you’re looking to add more vegetables to your meal, consider serving roasted carrots or brussels sprouts on the side. Baked potatoes and cheesy mashed potatoes are also great options that will complement the soup very well.
If you’re looking for something lighter to pair with your beef barley soup, you can serve it with a simple garden salad tossed with romaine lettuce and cherry tomatoes. The fresh flavors of peppery arugula and tangy lemon vinaigrette are also great pairings for this hearty soup.
To add more texture and crunch to your soup, you can top it off with croutons or some fried onions. For those who like their meals spicy and zesty, sprinkle some chopped jalapenos or red pepper flakes over the soup.
Whatever way you choose to serve it, this delicious beef barley soup will warm you up from head to toe in no time.
Make-Ahead, Storing and Reheating
The great thing about this Beef Barley Soup recipe is that it’s perfect for meal planning and can easily be made ahead of time. Simply make the soup following the recipe instructions, allow it to cool, and store in an airtight container in your refrigerator for up to four days.
This soup also freezes well, making it perfect for storing and reheating on busy weeknights. To freeze, let the soup cool completely, then transfer it to a freezer-safe container or freezer bag. Label with the date and contents, and freeze for up to three months.
When you’re ready to reheat, simply thaw overnight in your refrigerator, then reheat on your stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat in a microwave-safe bowl on high for 1-2 minutes, stirring once halfway through.
As with any recipe that contains grains like barley, you may find that the soup thickens if left to sit for a while or after being refrigerated. If this happens, simply add a bit more beef broth or water to thin it out as needed.
Tips for Perfect Results
If you want to make the perfect beef barley soup using leftover pot roast, then follow these tips to achieve optimal results.
Firstly, use a Dutch oven or a large pot for soup preparation. A big pot would allow proper cooking and blending of all the ingredients which will help in developing deep flavors.
Secondly, always cook your potatoes separately from the soup mixture. Potatoes tend to soak up most of the liquid while cooking, making it difficult to control the consistency of your soup. Instead, cook your potatoes separately and add them later when you’re ready to serve.
Thirdly, when sautéing your veggies, make sure they are cut into bite-size morsels. This will help in even cooking of vegetables and bring out their natural flavors in the soup.
Next, don’t hesitate to experiment with different types of barley. Try using quick-cooking barley instead of pearl barley. Quick-cooking barley reduces cooking time and at the same time absorbs more flavors from other ingredients which adds richness to the flavor profile.
Adding seasonings like dried oregano or basil can intensify the flavor of your beef barley soup. Don’t forget to add salt and pepper according to your taste preferences.
When reheating leftovers or storing them for another day, ensure that you store them in airtight containers. This helps in locking moisture inside and keeping the soup fresh for longer periods of time.
Lastly, if you’re making vegetable beef barley soup, choose colorful veggies like green beans, bell peppers, or mushrooms. These nutritious vegetable additions will enhance both taste and nutritional value.
Follow these tips for making the best possible leftover roast beef barley soup recipe that everyone will enjoy!
Bottom Line
In conclusion, this leftover roast beef barley soup recipe is not only delicious but also easy to make. By following the simple steps outlined in the recipe, you will be able to transform your leftover roast beef into a hearty and satisfying soup that will impress your guests.
Whether you are a seasoned cook or a beginner in the kitchen, this recipe is perfect for anyone looking to create a home-cooked meal that is both tasty and budget-friendly. Plus, with the ability to make substitutions and variations, this recipe can easily fit anyone’s dietary needs or preferences.
So next time you have some leftover pot roast, prime rib, or steak, give this beef barley soup recipe a try. Your taste buds will thank you!
Leftover Roast - Beef Barley Soup Recipe
Ingredients
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 tablespoon margarine or 1 tablespoon butter
- 8 cups beef broth (if you don't have enough, make up the rest with water)
- 2 cups chopped cooked boneless beef roast (or steak)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 cup quick-cooking barley
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup frozen peas
Instructions
- In a large saucepan, saute carrot, celery & onion in butter until translucent.
- Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
- Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
- Add the peas and simmer uncovered for 5 minutes.
Your Own Notes
Nutrition
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!