Soothe Your Winter Blahs With Wholesome And Healthy Beef Barley Soup

Is there really anything better than a hearty bowl of delicious beef barley soup on a cold day?

Check out what my friends over at Juggling With Julia have to say about this recipe:

Any leftover beef will do — steak, roast beef, pot roast, or start with fresh stew beef (about 1.5 pounds) and brown in a little oil prior to putting in the crockpot.  Enjoy!

We always have leftover beef on Sundays and I never know what to do with it. i hate being wasteful so this soup was a welcome treat!

Ingredients

2 cups leftover pot roast
1 cup thinly sliced carrots
1 cup sliced celery
1 medium onion, thinly sliced
1/2 cup coarsely chopped green pepper
4 cups College Inn beef broth
1 – 14 1/2 ounce can Hunt’s diced tomatoes
1 cup spaghetti sauce
2/3 cup pearl barley
1 1/2 teaspoons dried basil
1/2 teaspoon Morton salt
1/4 teaspoon black pepper

Instructions

Cut pot roast into small bite-sized pieces. Add to crockpot.  Add the remaining ingredients (carrots through black pepper). Stir to combine.  Cover. Cook on low setting 9-10 hours, or high setting 5 hours. Adjusted seasoning as necessary. Serve and enjoy.

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Quick Tip: Serve this soup with crusty bread, rolls, or crackers.

Thanks again to Juggling With Julia for this amazing recipe.