Homemade Beef and Barley Soup
1 1/2 cups of pearl barley soaked in water with the juice of 1 lemon overnight
1 lb of leftover pot roast or meat from soup bones
1 onion, diced
2 celery stalks, diced
2 carrots, diced
1 (24 oz) jar of diced tomatoes
8 cups of homemade beef stock
2 bay leaves
(extra beef broth to thin out soup as needed)
1. Soak pearl barley overnight in 1 quart of water with the juice of one lemon.
2. Dice the celery, carrots, and onion. The goal is equal amounts of each. I didn't have any yellow onions but I did have a red onion. I was too lazy to drive to the store so I used the red onion, and it worked out just fine.
3. Heat olive oil over medium heat in a large pot and add the celery, carrots, and onions. Sauté for 5 to 7 minutes until the vegetables are softened.
4. Add diced tomatoes to the celery, carrot, and onion mixture. Sprinkle these vegetables with salt and pepper.
5. Add 8 cups of homemade beef stock, or a combination of homemade beef stock and store boxed beef broth.
6. Drain the pearl barley and add to the soup mixture.
7. Add the leftover beef and two bay leaves and simmer uncovered on medium low heat for 45 minutes.
8. After 45 minutes the barley will plump and the flavors will meld. Add more salt and pepper if needed at this time.
9. Ladle up the soup in bowls and enjoy! As you reheat leftovers you may need some beef broth on hand to thin out the soup depending on how thick you want the soup. Note: this would make a great South Beach Phase 2 meal.