Using left-over roast beef made this recipe for Beef Barley Vegetable Soup delicious, easy and economical. Full flavor, high in fiber, low in fat. Perfect on a cold afternoon or evening.
1cupdiced peeled carrotI cut it into quarters then slice into a dice
½cupdiced celeryabout 2 large stalks or to taste
⅛ to ¼cupflourdepending on how thick you want your soup
1quartbeef stocklow-sodium preferred
1cupleft-over beef gravyor beef consommé, homemade stock or ready made beef gravy
1cupwater
115-ounce can diced tomatoes with juice (I like to chop my tomatoes into smaller pieces)
8ouncescooked roast beastcut into cubes
1 ½ - 2cupsdiced semi-waxy potatoI used Yukon gold, red potatoes or white rose work well here too, russet? not so much
1 - 1 ½cupscooked pearl barley
2fresh thyme sprigs or 1 teaspoon dried
2 - 3tablespoonschopped fresh parsley
1 - 2bay leavestorn
½cupfrozen peas
½cupfrozen corn
Salt and freshly ground pepperto taste
I supposeif you were a mushroom lover, they might be good in this as well. I would add them with the peas and corn if you were to add them
Instructions
In a large stockpot or Dutch oven, heat the oil over medium-low heat. Add the onions, carrot, and celery along with a pinch of salt, cover the pot and allow the vegetables to sweat for 5 - 10 minutes over fairly low heat.
Increase heat to medium and add the flour, cook, stirring for about 5 minutes, or until the raw flour flavor is gone. Add the broth, stir well, add the gravy, water, and tomatoes, stir well. Stir in the meat, potatoes, and cooked barley, along with the herbs; cover and simmer, uncovered, for 15 - 20 minutes; add the peas and corn (and green beans if using); stir and simmer for 20 minutes more, or until everything is tender. Taste and adjust for salt and pepper. Serve in deep warmed bowls.