Beef Barley Soup
by Jesi LopezLeftover roast beef and gravy from Sunday dinner? Beef Barley soup is the answer! The addition of fresh vegetables and pearl barley make this soup nutritious and delicious.
Beef Barley Soup
Rated 5.0 stars by 1 users
Category
Soups
Cuisine
North American
Servings
4
Prep Time
30 minutes
Cook Time
*30-90 minutes
With grocery prices on the rise, adding simple and frugal recipes to weekly meal plans is a great way to use up leftovers and cut down on food waste. I like to repurpose leftover roast beef into this simple and tasty soup that comes together beautifully, whether on the stove or in your Instant Pot.
Ingredients
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1 onion, diced
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2-3 cloves garlic, minced
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Leftover roast beef, chopped
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2 stalks celery, diced
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3 carrots, peeled and diced
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2 potatoes, peeled and diced
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1 bell pepper, diced
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Olive oil, to sauté ingredients
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1 carton beef broth
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1 tablespoon soy sauce
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½ cup red wine
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Leftover gravy from roast beef
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½ bag of pearl barley
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Salt & Black pepper, to taste
Directions
Turn Instant Pot on to sauté function and heat up olive oil.
Add garlic, onion, chopped roast beef, salt and pepper to the pot. Sauté until onion and garlic are softened.
Add the diced vegetables and sauté until they soften a bit. Add wine, soy sauce, broth, and leftover gravy to the pot. Bring soup to a boil.
Pour half of a bag of pearl barley into the pot and stir well. Pressure cook or slow cook until barley is softened.
Enjoy 🖤
Recipe Note
*Depending on your time constraints, you can cook the soup using the pressure cook function or the slow cooker function on your Instant Pot.