Beef Barley soup (2)_crop_crop_crop

Stovetop or Slow cooker!  Guess what?  It’s a Westover Leftover!  How nice! 


Have you made a roast beef or pot roast and everyone is tired of it?  Bring it back to life with this delicious hearty soup.  The broth is delicious- outstanding beefy onion flavor.  Serve it with a loaf of crusty homemade bread or cornbread and call it a fabulous dinner.  Barley is delicious.  I’ve always loved it.  Quaker tells us it’s also low in fat, full of fiber and niacin and no saturated fat or cholesterol.  Adding the carrots boosts your Vitamin A.  One medium carrot provides all the Vitamin A you’ll need in a day. 



2 tbsp butter

1 cup rough-cut onion

1 clove garlic, chopped

1 cup sliced mushrooms

1 ½ cups rough-cut carrots

1 rib celery, sliced

1 beef bouillon

2 TBSP Worcestershire

½ cup red wine

3 cans beef broth

1 large bay leaf

½ tsp rosemary

½ tsp thyme

Salt and pepper to taste

1 large bay leaf

½ cup barley

2 cups cooked beef



In a 4 quart Dutch oven, melt butter and cook onions, garlic, mushrooms, carrots and celery until onions are soft.

Add bouillon, Worcestershire, red wine, beef broth, and bay leaf.  Simmer on low heat for about 30 min.

Add barley, cover and simmer about 50 minutes.  Add cooked beef and warm through.  Discard bay leaf.



Add all ingredients and cook on high 4 -5 hours.  Add cooked beef and heat through. Discard bay leaf.

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By Tika for CHEW WANNA EAT? © 2016

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