Author: Tag Sale Tastes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup chopped leftover beef (roast beef, pot roast, etc.)
- ½ cup pearled barley
- 4 cups beef broth
- 1 cup water
- 8 ounces fresh mushrooms, sliced or quartered
- Pinch of dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Heat oil in a large stockpot over medium-high heat. Add onion, garlic, carrots, and celery, and saute until vegetables are tender and onion is translucent. Add beef, barley, broth, water, mushrooms, thyme, and bay leaf. Bring to a boil over high heat, then reduce heat and simmer, covered, for approximately 1 hour, until barley is tender. Season to taste with salt and pepper.
- If necessary, thin soup with additional beef broth.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2016/03/18/beef-and-barley-soup/
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