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
- 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
Put your beef stock in a crock pot and add the beef pieces, carrots, potatoes, and onions.
Cook on low for 6-8 hours
About an hour before you're ready to serve, turn the heat up to high and add in the barley.
OPTIONAL: thicken the soup with the flour and water mixture.