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A gold rimmed bowl holds some beef barley soup.

Better than Canned Homemade Beef Barley Vegetable Soup

LindySez
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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Soups, Stews & Chili
Cuisine American
Servings 6
Calories 461 kcal

Ingredients
  

  • 2 tablespoons olive or grapeseed oil
  • 1 cup diced onion
  • 1 cup diced peeled carrot I cut it into quarters then slice into a dice
  • ½ cup diced celery about 2 large stalks or to taste
  • ⅛ to ¼ cup flour depending on how thick you want your soup
  • 1 quart beef stock low-sodium preferred
  • 1 cup left-over beef gravy or beef consommé, homemade stock or ready made beef gravy
  • 1 cup water
  • 1 15-ounce can diced tomatoes with juice (I like to chop my tomatoes into smaller pieces)
  • 8 ounces cooked roast beast cut into cubes
  • 1 ½ - 2 cups diced semi-waxy potato I used Yukon gold, red potatoes or white rose work well here too, russet? not so much
  • 1 - 1 ½ cups cooked pearl barley
  • 2 fresh thyme sprigs or 1 teaspoon dried
  • 2 - 3 tablespoons chopped fresh parsley
  • 1 - 2 bay leaves torn
  • ½ cup frozen peas
  • ½ cup frozen corn
  • Salt and freshly ground pepper to taste
  • I suppose if 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.

Nutrition

Serving: 1gSodium: 867mgFiber: 7gCholesterol: 38mgCalories: 461kcalPolyunsaturated Fat: 10gSaturated Fat: 5gFat: 18gProtein: 30gCarbohydrates: 47g
Keyword gluten-free alternative, leftover roast beef, main course soup, soup, vegetable soup
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