Remember that Sunday roast? We used those leftovers for this, but you can use leftover roast beef lunch meat or steak as well! This is the perfect freezer soup, or you can have it for dinner with a crusty loaf of bread and butter.
Beef and barley soup is a hearty, homey soup that will help use up your leftovers to avoid food waste, and pantry staples like carrots, onions, garlic and barley.
Beef and Barley Soup
Your chopped beef leftovers
1 Onion, chopped
3 carrots, chopped (If you don’t have carrots, add frozen peas and carrots at the end.)
3 celery ribs including the leaves, chopped
1 garlic clove, minced
1/2 cup barley (pot or pearl)
1 large can diced tomatoes
3-4 boxes of beef stock (be mindful of what stock you buy, we use low or no salt so we don’t have to worry about it getting too salty)
Frozen spinach
Seasonings: couple splashes Worchestershire sauce, 1 tbs of balsamic vinegar, dried parsley or thyme (or a mix), a pinch of crushed red pepper flakes, salt and pepper, bay leaf
So, if you want to make this just like us- take all of your veggies, your barley, your meat and toss it in the pot with your selection of seasonings (we use all of the above, but leave salt and pepper to taste at the end). Pour all of your stock in, and turn the heat up to bring the pot to a boil. Once it’s come to a boil, turn it down to simmer and cook those veggies.
Once your vegetables and barley are cooked (you literally just taste them to see), you taste the broth and add salt and pepper to your preferences. Once that’s done, you’re ready to eat!
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