Leftover Prime Rib & Hamburger Beef Barley Soup
This cozy soup was born out of leftovers from one of our loud, happy Christmas dinners — a perfect mix of comfort and resourcefulness.
Ingredients
- 1 Lb Leftover Prime Rib Chopped
- 1 Lb Ground Beef
- 3 Tbsp Olive Oil
- 1 ½ Cups Chopped Carrots Approximately 3 large
- 1 Cup Chopped Celery Approximately 2 -3 stalks
- 2 Cups Chopped Onion 1 large
- 1 Chopped Red Pepper
- 4 Cloves Garlic Finely Minced
- 3 Tbsp Tomato Paste Or 1 small 156 ml can of tomato paste
- 1 Can Diced Tomatoes
- 2 32 oz Cartons Low-Sodium Beef Broth
- 2 Cans Beef Consomme Or left over from your prime rib dinner
- 1 Cup Left Over Beef Gravy If you have any left over which is sometimes doubtful in my house
- 1 Tbsp Soy Sauce
- 2 Tsp Worcestershire sauce
- 2 Tsp Minced Fresh Rosemary or ½ tsp dried
- 2 tsp Minced Fresh Thyme or ½ tsp dried
- Salt and freshly ground black pepper To taste
- 1 Cup Pearl Barley Uncooked
Instructions
- In a large pot, brown the hamburger with onion and garlic. Drain excess fat.
- Add 1 Tbsp oil to now empty frying pan. Add carrots, celery, onion, red pepper, garlic. Sauté a few minutes.
- Add tomato paste and garlic and saute 1 minute longer.
- Pour in beef broth, diced tomatoes, beef consomme, barley, and herbs.
- Cover and simmer until barley is tender and the flavours come together. (stirring often), about 45 - 60 minutes
- If you have any left over beef gravy, this is when I added it as well as the diced prime rib. Stir until it is all warmed.
- Season to taste with salt, pepper, soy sauce and Worcestershire sauce - serve with crusty bread and a grateful heart!