2cupscooked beefcut into cubes or shredded (see note)
2tablespoonschopped fresh parsley
kosher salt and black pepper
In a large pot or dutch oven, melt the butter (1 tablespoon) over medium-high heat. Add the onions, celery, and carrots. Sauté for about 5 minutes, until softened and starting to brown.
Add the mushrooms and a pinch of salt. Stir together and sauté, stirring only occasionally, until mushrooms are softened and most of their liquid has released and evaporated (about 5 minutes).
Add the potatoes, beef broth (8 cups), and barley (3/4 cup), along with some more salt and pepper. Bring to a boil, cover, and simmer on low for 40 minutes, or until barley is cooked.
Stir in the cooked beef, frozen peas (1 cup), and chopped fresh parsley (2 tablespoons). Cook for two more minutes, until everything is heated through.
Season to taste and serve.
I used leftover prime rib for this recipe. You can use leftover pot roast, steak, tenderloin, or any other leftover beef you have.
If you don't have cooked beef, you can use 1 lb. of beef chuck or round roast cut into 1/2" pieces. Brown the pieces in butter or oil in the pot, remove and set aside. Then, continue with directions. When you add the beef broth, potatoes, and barley to the pot, add the beef as well, and simmer for about an hour until the beef is tender and the barley is cooked.
This beef barley soup can be frozen for up to 6 months in an airtight container.
For a gluten-free version, substitute rice or gluten-free oats for the barley.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.