HOMESTYLE ROAST BEEF BARLEY SOUP

Our family enjoys the two styles of beef barley soup I make. One is hamburger & tomato based with shredded carrots & potatoes, etc, but the one I am featuring today is made with left over roast beef and it is packed full of chunks of veggies and loads of barley. It’s a complete meal in a bowl!

8 servings

INGREDIENTS:

* 1 tbsp olive oil

* 1 medium onion chopped

* 1 minced garlic clove

* 2 carrots, diced

* 2 stalks celery, chopped

* 2 potatoes, peeled and diced

* 2 cups diced roasted beef

* 6 cups beef stock/broth

* 1 (14oz) can diced tomatoes with juice

* ⅔ cup barley

* 1 tbsp Worcestershire sauce

* ¼ tsp dried thyme

* 1/4 tsp oregano

* 1 bay leaf

* 2 tbsp fresh parsley( 2 tsp dried)

* 1/2 tsp seasoned salt

* 1 tsp salt (or more to taste)

* 1/2 tsp sugar

* 1/2 tsp coarse black pepper or more to taste

* 1/4 tsp red chili flakes

DIRECTIONS:

* In a large pot, sauté onions, carrots, celery and garlic in oil over medium heat until softened and slightly browned.

* Add the rest of the ingredients and bring to a boil. Reduce the heat to low and allow to simmer covered for approximately 45 minutes or until barley is tender and potatoes are cooked.

* Remove bay leaf and adjust the salt and pepper to taste preference.