Leftover Roast Beef Soup
- Number of Servings: 6
Ingredients
2 tbsp. margarine1 onion, chopped2 c. carrots, peeled and chopped1 potato, peeled and chopped6 c. water + 1 c. water1/2 c. barley1 c. liquid chicken stock2 1/2 c. beef
In a large pot, melt margarine. Add onions. Fry until browned, not burned, about 5 minutes.
Add potato, carrots, water, and barley. Bring to a boil. Reduce to Med-Lo. Cook, partially covered, for 15 minutes, until vegetables and barley are cooked.
Blend two cups of soup in a blender until smooth. Add back to soup in pot. In the unwashed blender, add 1 c. water. Shake blender pitcher vigorously until whatever soup left in the pitcher is mixed with the water. Add back to the soup pot and stir.
Mix in beef. Heat until warmed through. Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user MADAMMARTINI.
Add potato, carrots, water, and barley. Bring to a boil. Reduce to Med-Lo. Cook, partially covered, for 15 minutes, until vegetables and barley are cooked.
Blend two cups of soup in a blender until smooth. Add back to soup in pot. In the unwashed blender, add 1 c. water. Shake blender pitcher vigorously until whatever soup left in the pitcher is mixed with the water. Add back to the soup pot and stir.
Mix in beef. Heat until warmed through. Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user MADAMMARTINI.
Nutritional Info Amount Per Serving
- Calories: 305.8
- Total Fat: 9.1 g
- Cholesterol: 56.9 mg
- Sodium: 204.4 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 5.4 g
- Protein: 25.2 g
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