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Leftover Roast Beef Barley Soup

Author Carrie Hill

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

  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.