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Hearty Beef Barley Soup with Leftover Pot Roast

Beef barley soup with leftover pot roast simmers in a 6-quart Dutch oven until the pearl barley is tender. Shredded beef and peas make this a hearty soup finished with fresh parsley.
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Prep Time 15 minutes
Cook Time 1 hour 9 minutes
Total Time 1 hour 24 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 8 cups beef broth
  • 1 cup pearl barley rinsed
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups pot roast cooked, shredded or chopped
  • 1 cup peas frozen
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the garlic and tomato paste and cook for 1 minute.
  3. Add the beef broth, barley, thyme, bay leaf, salt, and pepper and bring to a boil.
  4. Reduce the heat to low, cover partially, and simmer for 40 to 50 minutes, stirring occasionally, until the barley is tender.
  5. Stir in the pot roast and peas and simmer for 5 to 10 minutes, until the soup reaches 165°F and the beef is heated through.
  6. Remove the bay leaf.
  7. Stir in the parsley and serve.

Notes

For the best texture, simmer until the barley is tender. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a gluten-free option, replace the barley with rice and check that the broth is gluten-free.