Winter in Iowa isn’t over and this Beef & Barley Soup not only is easy, but it is comforting on these cold, blustery days. Weekends without lots of commitments means we stay home a lot and this means that I can experiment with recipes! It also means I’m get lots of quality time with my three favorite guys and you all know how happy that makes me!
When I was about 8, I had really good beef and barley soup at a local restaurant and I’ve never forgotten that! That was probably 27 years ago and I’ve never had beef and barley soup since! Now, I’m currently eating clean and working to incorporate more veggies and good grains into my diet. And with this diet has come the joy of experimenting with my foods!
I Tame The Leftover Roast
When we cook a roast we seem to always have some left over! Traditionally, I like to make my Saucy Beef Sandwiches, Easy Shredded Beef Enchiladas, or my Shredded Beef Tostadas. Unfortunately, these aren’t exactly “clean” and so I needed to come up with something to use up leftover roast I have in my freezer! As I perused the grocery store my eyes fell on a box of barley and I instantly got excited! I knew that a batch of Beef & Barley Soup was in my future and that’s exactly what I set home to do!
- 3 cups cooked medium barley
- 6 cups low-sodium beef broth
- chopped carrots
- celery, chopped
- chopped onion
- shredded beef
- 1 tablespoon each: minced garlic, oregano, and parsley
- Cook the barley according to the directions on the box!
- Drain any excess water off barley when it is done cooking.
- In a large pot, combine the broth, carrots, celery, onion, and shredded beef.
- Add in the oregano, parsley, salt, and pepper.
- Allow this to simmer while the barley cooks.
- Once the barley is cooked, add to the broth and beef soup.
- Simmer for at least 15 minutes.
A few cooks notes: the amount of chopped carrots, celery, and onion are completely up to you! I use about 1/2 cup each of celery and carrots and about 1/4 cup chopped onion. As far as the shredded beef, use whatever is your preference, but I use about 2 cups worth.
Like with most soups, the longer you allow this soup to simmer, the better it will taste. It also reheats exceptionally well, so it’s perfect for lunches!