Beef & Barley Soup

This is one of my favorite recipes to use with leftover beef.  You know the extra broth & little smidgeons of meat after you make a pot roast that really aren’t enough even for a lunch, but you hate to see them go to waste?  This is a great way to use them up!

Beef and Barley Soup

• 1 can beef broth (or leftover broth)
• small amount of beef (leftovers are fine!  roast, ribs, you name it!)
• 1/4 c celery
• 1/4 c onion
• 1/4 c carrots
• garlic to taste

Bring these ingredients to a boil, then add:

• 1/3 – 1/2 c. barley
• 1 T apple cider vinegar

Cover and simmer for 30-45 minutes, stirring occasionally.  You can also add in leftover veggies when barley is beginning to cook up.   Before accounting for whatever beef you use, the whole recipe is only 4 WW pts.

I like to keep a bag of chopped celery in the freezer to make it really easy to toss some into soups & stews.  This is a great cold day lunch.  Today’s version is made with leftover ribs.  :)