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Leftover Roast - Beef Barley Soup

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Rate this recipe 3.5/5 (28 Votes)

Ingredients

  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 tablespoon margarine or 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 (6 ounce) can tomato paste
  • 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 or peas

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. In a large saucepan, saute carrot, celery & onion in butter until translucent.
2. Add the broth, water, beef, tomatoes, tomato paste, barley, salt, pepper, basil and oregano; bring to a boil.
3. Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
4. Add the peas and simmer uncovered for 5 minutes.

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