Vegetable Beef and Barley Soup
Winter weather calls for steaming bowls of this hearty soup. Chuck roast leftovers add extra homemade flavor. —Jeannie Klugh, Lancaster, Pennsylvania
Ingredients
- Reserved leftovers from Carmelized Onion Chuck Roast
- 3 cups beef broth
- 2 cups frozen mixed vegetables
- 1/4 cup quick-cooking barley
- 1 teaspoon ground mustard
Reviews
I found this soup very bland and tasteless. This needed a lot of help. As is, I would never make it again.
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Very filling and delicious. Increased the barley to 1/2 cup and my husband still wanted more in the soup. Will try it with 1 full cup next time.
We loved the soup! I left out the barley and just put in potatoes, carrots and peas. Was yummy! I would make the roast again for the sole purpose of making this soup.