Beef Barley Soup

Beef Barley Soup

What's a delicious way to use up leftovers that makes your whole house smell yummy and fills you up? Beef Barley Soup!

You Will Need:

About a pound of leftover beef (the Monday Night Pot Roast works great in this!! I throw in the potatoes and everything!)
1 large yellow onion
3 whole carrots, un-peeled
2 celery stalks
2-4 potatoes (it's nice to use 2 different kinds)
1 can corn
Adobo seasoning to taste
McCormick Grill Mates Montreal Steak Seasoning, to taste
Extra Virgin Olive Oil
Course Kosher salt
1/2 bag pearl barley


Directions:

Coat the bottom of a large, sturdy pot with the oil.
Turn heat on medium-high.
Dice the onion (as small as you want. I like to keep them kind of big), and add to pot.
Saute until they are translucent.
Add sliced carrots (I do not peel carrots for soups) and celery.
Cook for a few minutes, stirring often. (This is the base for most soups.)
Add a pinch of salt, and the leftovers.
Slice in potatoes and add corn.

Add a lot of water (it will shrink immensely), and season well.
Turn heat down to low, and cook for 2-3 hours.
Add barley and cook for another hour or two. Add more water if you want.

You can eat this really thick (the best!), or add water to make it more soupy.
When re-heating, add water. The barley is always thirsty!!

Enjoy! <3