Leftover roast beef and barley soup

Leftover roast beef and barley soup


"I am always on the hunt for a great barley soup recipe to satisfy my husband! This one was a winner - not only did it taste amazing, but it solved the never-ending problem of using up our left-over roast beef (after sandwiches, of course!) Serve with sourdough or french bread."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Heat oil in large Dutch oven.
  2. Saute onions and garlic.
  3. Add veggies and cook for about 10 minutes.
  4. Add broth, water and barley.
  5. Cover the pot and bring to a boil.
  6. Add Worcestershire, spices and beef.
  7. Stir in demi-glace.
  8. Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
  9. *Recipe can be prepared before hand and cooked in a slow-cooker as well - 6-8 hours on low or 3-4 hours on high.


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