I’m a big fan of repurposing leftovers. In fact this christmas I made a Prime Rib and we made 4 meals from the leftovers, including Christmas dinner. It made the $60 price tag feel not so painful. The night after Christmas we had leftovers. I cut some of the meat off the bones and made a chili a few nights later – then a few days after that I simmered the bones and leftover meat with carrots, onions and celery and made a really tasty beef stock. I turned that beef stock into leftover soup. You don’t need prime rib to make this – but wow does it taste great 🙂
Leftover Roast Beef Barley Soup
Ingredients
- 10 Cups Beef Stock make from leftovers and roast bones
- 1-2 Cups cubed leftover roast gleaned from bones after you make the stock or saved back from your roast
- 3 carrots sliced
- 2 russet potatoes cut in pieces roughly the size of your carrots
- 1 onion slivered
- 1 C Quick Cook Barley
- 2 Tbsp Flour optional
- 4 Tbsp Water optional
Instructions
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Put your beef stock in a crock pot and add the beef pieces, carrots, potatoes, and onions.
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Cook on low for 6-8 hours
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About an hour before you're ready to serve, turn the heat up to high and add in the barley.
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OPTIONAL: thicken the soup with the flour and water mixture.
How do you prevent the barley from absorbing all juices and plugging the pot (after day 1)?
Hey Rick,
I’ve never had that problem, barley seems to quit expanding when it’s hit mass – although if you cook it OVER AND OVER it will turn mushy. One reheat is good – and it does freeze well. If it looks a bit thick, add water or some more beef stock. Good Luck.