LEFTOVER ROAST - BEEF BARLEY SOUP
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!
Provided by Magicduo
Categories Roast Beef
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 68.3, Fat 0.4, SaturatedFat 0.1, Sodium 311.4, Carbohydrate 14, Fiber 3.5, Sugar 1.3, Protein 2.6
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