Beef and Barley Soup
Use up that leftover roast beef by simmering it with beef broth, carrots, onions potatoes and some hearty, healthy pot barley.
Servings 8
Calories 180kcal
Ingredients
- 2 tbsp vegetable oil
- 1½ cups yellow or Spanish onions finely chopped (about 1 large onion)
- 1 cup carrots finely chopped (about 1 large carrot)
- 1 cup celery finely chopped (about 2 ribs)
- 2 quarts beef broth
- 2 quarts water
- ¾ cup pot barley
- 2 bay leaves
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- ¼ cup parsle,y finely chopped
- 2 cups cooked roast beef finely chopped
- 1 cup potatoes, diced
Instructions
- Heat the oil in a large soup pot then add the onions, celery and carrotts. Cook on medium heat, strirring frequently, until the vegetables are tender (about 10 minutes).
- Meanwhile, soak the barley in water for about 5 minutes, give it a stir, then drain using a strainer.
- Add the remaining ingredients and simmer for 50 to 60 minutes. Near the end of cooking time, add an additional cup of equal part water and broth to thin the soup if desired.