Beef Barley Soup
January 5, 2011
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Do you love soup as much as I do? I could eat soup three times a day, everyday for a month and never be sick of it.
My husband has another opinion. He likes soup, but for him it’s a lunch item accompanied by a sandwich. For me, it’s a meal. For my children it means grilled cheese, because soup for dinner has to be shared with grilled cheese sandwiches or they won’t eat it. My family is fickle and they make me crazy sometimes.
If you checked out my Smothered Roast Beef recipe from the other day, I hinted that the leftovers from that dish would be used in another recipe. This is that recipe.
And before any of you balk at this I’m going to tell you upfront that some of the gravy from that roast beef is used as the base of this soup. Don’t go thinking that is weird, gravy in soup, because if you remember that gravy was made with a can of condensed cream of mushroom soup. So really, it’s only fitting for it to be in this soup. And it works. Very well, I might add.
I make this in the slow cooker and it works out perfectly fine.
BEEF BARLEY SOUP:
- 1 1/2 Cups Diced Leftover Roast Beef
- 4 Cups Low Sodium Beef Broth
- 1 Cup Leftover Gravy
- 1 Cup Water
- 2 Carrots, diced
- 1 Stalk Celery, diced
- 1 Small Onion, chopped
- 2 Bay Leaves
- 3/4 Cup Small Pearl Barley
- Salt & Pepper, to taste
Place all ingredients in the slower cook leaving out the barley.
Stir well, season accordingly, cover and set to low. Allow to cook on low for 4 hours. At the end of 4 hours, stir in the barley and cover. Allow to continue cooking for an additional 1 1/2 to 2 hours, or until barley is tender.
Serve up with some grilled cheese.