Saturday, October 10, 2009

Beef Barley Soup

Since there is only the two of us, when I make a roast, I must find things to do with the leftovers. And you can only eat so many Roast Beef Sandwiches.

So here is a soup recipe.

Put leftover roast into a crock pot.
2 beef bullion cubes (or use beef stock)
2 large carrots
2 large stalks of celery
1 medium onion chopped
2-3 cloves of garlic
1 TBSP Italian Seasoning
2 bay leaves
1 cup pearl barley.
Salt & Pepper
enough water to cover and then some. I think I used about 8 cups today. You may have to play with the amount of bullion cubes. If you are using beef stock, just use enough stock to make it like soup and don't add any bullion.

Cook on low heat for about 4 hours.

We ate this with buttery bread machine rolls.

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