Beef, Barley, and Vegetable Soup
We created this wonderful, rich soup from our Pot Roast leftovers!
4 Cups Beef Broth
Remaining Carrots and Potatoes, diced
Remaining Beef, diced
8 Ounces Mushrooms, sliced
8 Ounces Green Beans, cut into 1″ pieces
1 Cup Pearl Barley, rinsed
Simmer for 45 minutes – an hour until barley is fully cooked.
Taste for seasoning – we didn’t add any additional Salt or Pepper – it was just right!
|Fall Foliage in Yosemite
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