Beef Barley Soup and Chicken too…
With Sharon Peterson
First my Beef Barley Soup made from leftovers from the fridge. PLUS find a Chicken Barley Soup at the bottom of this page too! Don’t leave too soon and miss it.
Our local store had beef rib roasts on sale last week. A GOOD sale, about half price. I paid 5.99/ pound which is unheard of (at least here). Usually it is around 12.99/pound. Thus we never have beef rib roasts. We are a big venison eating family and beef is a rare treat.
To get the most out of these meals I waste not want not, and use it to the max. Regular beef rib roast supper the first night with mashed potatoes, gravy and green beans.
Then a soup for the second meal. Toss broth, the leftover mashed potatoes in the crock pot. Add some carrots, onion, and soup mix (optional) and barley then you get….. Soup! This is a super flexible recipe. Add in your own family favorites.
Occasionally I’ll even have enough meat leftover for lunch sandwiches as a third meal. This time around just the two meals was it.
Second night was beef barley soup. Super easy to make. Video and recipe just below. And Please note…… this is not a canning recipe. Barley is not approved for canning purposes.
Beef Barley Soup Recipe
1.5 – 2 quarts beef broth
1-2 cups chopped meat
1 cup chopped carrots
1 cup chopped onion
2 T Onion Soup Mix
1-2 cups leftover mashed potatoes
1/2 cup barley
Salt to Taste – I used garlic salt and added about 3 tsp.
Simmer all this until veggies are tender and soup is done. You can use the crock pot like I did in this video, or just place it on your stovetop and simmer.
And I’ll say it again because I just know someone will ask…. this is NOT a canning recipe. This is just for a delicious lunch or dinner.
Dry Onion Soup Mix
My onion soup mix –
3/4 cup minced onion
1/3 cup beef bouillon
4 tsp onion powder
Mix all this together and store in a jar in the pantry.
Options to make this soup your own recipe.
Optional ingredients that I’ve used in leftover soups. Celery, green beans, corn, broccoli, chopped potatoes. It all depends on what is in your fridge. Serve with sides of cheese, crackers, homemade bread or whatever you like.
You can also use lentils or other beans along with the barley if you like. Or substitute chicken broth if you don’t have beef. When you change up the ingredients a lot…. you’ll just have to name it something different. 🙂
Garlic is another addition I sometimes make.
If you are looking for chicken… here is another soup I put together.
I made this chicken barley soup in the crock pot yesterday… it turned out great. I love tossing stuff in the crock pot and having a meal come out of it all.
1 Quart home canned chicken legs – bone in.
3 quarts water
1/3 cup dehydrated carrots
1/3 cup dehydrated onion
1/3 cup dehydrated zucchini
1/4 cup lentils
1/4 cup barley
2 garlic cloves – I could have used another.
1 tsp dill weed
3 tsp salt – to taste, I don’t like things very salty so you may want more.
1/4 tsp pepper – to taste
First thing you need to do is to pull out the bones from your canned chicken. Add 1 quart water to this chicken and any broth in the jar and boil for 10 minutes.
If you are wondering why I suggest boiling this before putting it in the crock pot take a look at this page…. some folks boil… some folks don’t.
In the meantime add the rest of the ingredients to the crock pot. When the chicken has boiled add it to the crock give it a stir and cook on low for the afternoon. (In other words – I didn’t time it).
As this cooks check on it every once in a while. The dehydrated foods soak up water and you may need more. Just keep it soupy!Serve with the usual soup sides, bread, cheese, crackers.
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