Beef & Barley Soup

Beef & Barley Soup

This recipe is great for leftover pot roast or leftover short ribs. It is a hearty soup that is perfect for cold weather. I use a combination of chicken broth and beef broth. I have tried making it with just beef broth and it comes out too heavy so a nice mix of both keeps this soup just a tad bit lighter. I also like to toast the barley before the liquids are added because it gives the barley a nutty flavor. The leftover soup freezes well so the next time a hearty soup is on the agenda just open your freezer grab a container of this soup. Serve it with hot crusty bread and this meal will stick to your ribs in a good way.

Beef & Barley Soup

2 T olive oil

1 c onion, diced

1 c carrots, diced

1 c celery, diced

1 c pearl barley

1 T garlic, minced

5 c chicken broth, less sodium

5 c beef broth

1 T thyme, dried

1T oregano, dried

¼ t red pepper flakes

1 (14.5 oz) can diced tomatoes with basil, garlic & oregano (no salt added)

2 c baby Dutch potatoes, ½ diced

3 c leftover roast beef, shredded

Salt & Pepper to taste

¼ c parsley leaves, minced

Serve with hot crusty bread

In a large stock pot heat the olive oil over medium heat. Add the onions, carrots and celery. Sauté until soft about 5 minutes. Add the barley and sauté for 2-3 minutes until lightly golden. Add the garlic and sauté for 30 seconds or until fragrant. Add the chicken broth, beef broth, thyme, oregano, red pepper flakes, tomatoes and the potatoes. Bring to a boil then reduce heat to low. Simmer for 35-40 minutes until the barley is tender. Heat the bread in the oven while the soup is cooking. Add the leftover pot roast and season to taste with salt & pepper. Simmer for 10 minutes until beef is warm. Add the parsley and ladle into bowls. Serve immediately.

Serves 8-10