BEEF BARLEY SOUP - How to make BEEF BARLEY SOUP Demonstration Recipe

BEEF BARLEY SOUP...a perfectly simply way to warm up during these chilly winter days!! EASY TO MAKE using leftover cooked roast beef!! This BEEF BARLEY SOUP never disappoints!! Recipe below by clicking on SHOW MORE...

BEEF BARLEY SOUP

(8 Servings)

• 1/2 cup carrots, diced
• 4 cups beef broth or stock
• 1 can (14.5 oz.) Fire Roasted diced tomatoes, or plain tomatoes
• 1/4- 1/2 teaspoon kosher salt
• 1/4-1/2 teaspoon fresh cracked pepper
• 1 tablespoon butter
• 2 cups chopped cooked Roast Beef, cubed or shredded
• 1 cup quick-cooking barley
• 1/2 teaspoon dried basil
• 1/2 cup celery, diced
• 4 cups water
• 1/2 cup onions, diced
• 1/2 teaspoon dried oregano
• 1/2 cup edamame beans, or substitute frozen corn or peas

1. In a 6-quart Dutch oven, or heavy bottom sauce pan, over medium-heat, add butter, carrots, celery, and onions ; cook and stir for 4-5 minutes, or until onions are translucent.
2. Add water, beef stock, tomatoes, barley, and seasonings. Stir. Bring to a boil. Reduce heat to simmer. Cover with tight lifting lid and simmer for 20 minutes. Stirring occasionally.
3. Add roast beef and edamame beans, or frozen corn/peas. Increase heat to medium-high and cook for an additional 7-10 minutes.

TIPS: Store BEEF BARLEY SOUP in refrigerator, in a mason jar, or airtight container, up to 2 days. Freeze up to 2 months.