Beef Barley Soup for 2
Who knew you could simmer up such a hearty soup in 30 minutes? This is packed with my favorite homey veggies and savory roast beef.—Sue Jurack, Mequon, Wisconsin
Ingredients
- 2 tablespoons each chopped carrot, celery and onion
- 1 teaspoon butter
- 1 cup water
- 1 cup reduced-sodium beef broth
- 1/2 cup cubed cooked roast beef
- 1/2 cup canned diced tomatoes
- 1/4 cup quick-cooking barley
- 2 tablespoons frozen peas
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
Reviews
This is a great basic recipe for leftover roast. I had a little left over pot roast and veggies and didn't want to make the same old beef stew with it, so this recipe was perfect. I doubled most of the ingredients, but since I like a soupier soup, I added 2 cups more of water with about 1 tablespoon of beef Better than Bouillon. I also didn't chop up carrots with the onion and celery. Instead I added my leftover carrots and potatoes during the last 30 minutes along with defrosted peas and carrots. Since I only had pearl barley (not quick cooking), I simmered it for about 30 minutes before adding my veggies. The result is a tasty and economical way to use us leftovers!
Everyone loved it!!! I think it was the best soup I ever had. It tasted even better than it smelled. We always have friends coming over and the night I made it, everyone wanted a taste.
Loved it! It passed the husband test - he ate three bowls! Good thing I doubled it the first time I made it....
This soup is delicious. It is so easy and fast to prepare, and the recipe is easily doubled. I make this soup often.