Leftover Roast Beef Barley Soup
Transform your leftovers into comfort food magic with this hearty Leftover Roast Beef Barley Soup! Packed with tender chunks of roast beef, nutty pearl barley, and a medley of aromatic vegetables like onions, carrots, and celery, this one-pot wonder is the perfect way to breathe new life into yesterday’s dinner. Simmered in a rich beef broth infused with thyme, rosemary, and a hint of garlic, this soup is both filling and flavorful, offering a satisfying balance of protein, grains, and wholesome veggies. Ready in just over an hour, it’s an easy, economical meal that’s ideal for cozy weeknights or meal prep. Garnish with a sprinkle of fresh parsley for an added burst of color and freshness, and serve it piping hot alongside a crusty loaf of bread for the ultimate comforting pairing. Perfect for using up leftovers, this recipe is the epitome of waste-not cooking.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 2 cups, chopped leftover roast beef
- 6 cups beef broth
- 2 cups water
- 0.75 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the leftover roast beef, beef broth, water, pearl barley, thyme, rosemary, and bay leaf.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered.
Cook for 45-50 minutes, stirring occasionally, until the barley is tender. Skim off any foam or fat that rises to the surface if needed.
Season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 8564 mg | 372% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 20.8 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4643 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
