This is one of my favorite ways to clean up the left-over pot roast dinner from Sunday night. It’s also hearty enough to fill up my husband.
Beef and Barley Soup
2 Tablespoons canola oil
1 small onion, minced
1 can tomato soup
3 cloves garlic, minced
1 teaspoon dried thyme
4 cups beef broth
4 cups chicken broth
1 cup Quaker Quick-Barley (it’s comes in a box)
Root vegetables (I just did 1 cup each of chopped carrots and celery–add whatever vegetables you like)
Leftover pot roast, cut into small cubes
Fresh parsley, salt, and pepper
Heat the oil in a large saucepan, then add the onion and garlic and cook until the onion is tender. Stir in the thyme. Pour in broths, tomato soup, and barley. Add root vegetables, and cook until tender. Season with parsley, salt, and pepper.
This can also be done in a crock pot. Just dump everything in together, and set the crock pot on high…the vegetables and barley just have to cook until tender.
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