Soup

Beef Barley Soup

Have leftover beef?  Soup is the perfect leftover transformation!

We made Rosemary & Garlic Porterhouse Steaks and had some leftover meat.  This big pot of hearty Beef Barley Soup was the great way to get another meal

And to make it simple, we’re going to throw the ingredients in the slow cooker

Assemble 2 quarts of beef stock, 2 celery stalks, 2 carrots, 3 garlic cloves, 10 ounces of mushrooms, one onion and a cup of barley that has been rinsed

Dice the carrots, onions, celery and garlic.  Clean and quarter the mushrooms

Add the veggies and barley to a slow cooker along with a teaspoon each of kosher salt & black pepper and a bay leaf

Cut 2 cups of leftover beef into cubes and add to pot along with the beef stock.  Give a stir

I cooked on low for 5-6 hours but you can also cook on high for 3-4 hours.  Just make sure the barley is cooked through

Taste and re-season with kosher salt and black pepper if necessary

We served with a side of cheesy garlic bread

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Enjoy!

Simply Sundays! ~ Beef Barley Soup

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

2 quarts of beef stock

2 celery stalks

2 carrots

3 garlic cloves

10 ounces of mushrooms

1 onion

1 cup of barley, rinsed

1+ teaspoon of kosher salt

1+ teaspoon black pepper

1 bay leaf

Directions

Assemble 2 quarts of beef stock, 2 celery stalks, 2 carrots, 3 garlic cloves, 10 ounces of mushrooms, one onion and a cup of barley that has been rinsed

Dice the carrots, onions, celery and garlic.  Clean and quarter the mushrooms

Add the veggies and barley to a slow cooker along with a teaspoon each of kosher salt & black pepper and a bay leaf

Cut 2 cups of leftover beef into cubes and add to pot along with the beef stock.  Give a stir

Cook on low for 5-6 hours or high for 3-4 hours.  Make sure the barley is cooked through

Taste and re-season with kosher salt and black pepper if necessary

Instant Pot Pressure Cooker / Slow Cooker

© Simply Sundays 2016
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