QUICK BEEF BARLEY SOUP MADE WITH LEFT OVER POT ROAST
This soup is "company good" serve with crusty bread; AUTUMN BOUNTY SALAD (see recipe on this blog) and a good red wine!
The recipe makes 4, approximately 1 1/2 cup servings. I double it as it freezes well.
left over pot roast, chopped, and about a cup of left over broth
1 Tablespoon Olive oil or vegetable oil
A medium onion, chopped
A couple of stalks of celery, sliced
A large carrot, sliced
2 Tablespoons tomato paste
1 teaspoon dried thyme
I like to add a little basil and a bay leaf too
3/4 cup of quick - cooking barley
4 cups reduced-sodium beef broth
1/4 teaspoon salt or garlic salt or to taste
1-2 teaspoons red-wine vinegar (optional)
- Heat a Dutch oven over medium heat.
- Add the oil to the pan
- Add the vegetables
- Saute until vegetables are softened
- Add the tomato paste and thyme and/or other seasonings
- Add your left over broth plus the additional broth
- Stir in the barley
- Bring to a simmer.
- Reduce heat to maintain a simmer;
- Cook until barley is tender, about 15 minutes
- Just before serving, add the vinegar, if using
COOKS NOTES: To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months. If leftovers get too thick in the fridge, add a little broth when you reheat it.
No leftovers? Use 8 ounces of sirloin steak, trimmed and cut into bite-size pieces.
Season with a little pepper. and brown in the soup pot. Transfer to a bowl and set aside.
Proceed with the recipe.