Leftover Roast Beef Barley Soup

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

Author Carrie Hill


  • 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


  1. Put your beef stock in a crock pot and add the beef pieces, carrots, potatoes, and onions.
  2. Cook on low for 6-8 hours
  3. About an hour before you're ready to serve, turn the heat up to high and add in the barley.
  4. OPTIONAL: thicken the soup with the flour and water mixture.
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How do you prevent the barley from absorbing all juices and plugging the pot (after day 1)?