Leftover Roast - Beef Barley Soup

55 mins (prep 30, cooking 25)
15 ingredients
12 servings
I clipped this recipe year's ago and adapted it to use my leftover beef roast and steaks. Just chop up any leftover beef, throw it in a freezer bag and store until you have enough to make the soup. Also, save your leftover broth. It really makes the soup rich and flavorful. Great for a cold winter day!

Categories:  <-60-mins , steak , beef , meat , soups-&-stews , roast-beef , time-to-make ,
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Serving Size (167.34 g)
Servings 12
Amount per Serving
Calories 281.89 Calories from Fat 66.06
% Daily Value *
Total Fat 7.34g 135.43%
Saturated Fat 3.78g 226.62%
Trans Fat 0.04g %
Cholesterol 8.96mg 35.84%
Sodium 38160.65mg 19080.33%
Total Carbohydrate 26.3g 105.19%
Dietary Fiber 0.31 g 14.64%
Sugars 23.17 g %
Protein 27.61g 662.67%
Vitamin A 147.28IU% Vitamin C 1.05mg%
Calcium 96.89mg% Iron 3.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped carrot, chopped celery, chopped onion, cooked boneless, beef roast, diced tomatoes, quick-cooking barley, dried basil, dried oregano