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Leftover Roast - Beef Barley Soup

Leftover Roast - Beef Barley Soup Recipe

I clipped this recipe year's ago and adapted it to use my leftover beef roast and steaks. Just chop up any leftover beef, throw it in a freezer bag and store until you have enough to make the soup. Also, save your leftover broth. It really makes the soup rich and flavorful. Great for a cold winter day!
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Prep Time 30 mins
Cook Time 25 mins
Course Soup
Cuisine American
Calories 68.3 kcal

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.

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Nutrition

Serving: 233gCalories: 68.3kcalCarbohydrates: 14gProtein: 2.6gFat: 0.4gSaturated Fat: 0.1gSodium: 311.4mgFiber: 3.5gSugar: 1.3g
Keyword < 60 Mins, Meat, Roast Beef, Steak
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