Monday, January 3, 2011

Hearty Beef Barley Soup

This is a great recipe to re-purpose leftovers.  I made a 3# roast on Sunday night and we used the leftover meat in the soup.  Not bad for a $7.00 roast getting two meals out of it!

1-2# fully cooked pot roast cut into chunks
10 oz bag of Egg Barley (found by spaghetti noodles)
1 can of corn, drained
1 cup of carrots sliced
1/2 cup onion diced
64 ounces of Beef Broth

Add all ingredients to stock pot except Egg Barley.  Bring to a boil and let simmer for 30 minutes.  Meanwhile in another pan, cook the Egg Barley according to the package directions, add the Egg Barley to the soup and serve.  Enjoy!

1 comment:

  1. That looks amazing! Latest follower from linky party, hope you will follow back!