Leftover Roast Beef Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Leftover Roast Beef Soup calories by ingredient
Introduction
A very thick, hearty soup that uses up leftover beef from a roast or stew. A very thick, hearty soup that uses up leftover beef from a roast or stew.Number of Servings: 6
Ingredients
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2 tbsp. margarine
1 onion, chopped
2 c. carrots, peeled and chopped
1 potato, peeled and chopped
6 c. water + 1 c. water
1/2 c. barley
1 c. liquid chicken stock
2 1/2 c. beef
Directions
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.