Hearty Beef Barley Soup Made With Leftover Beef Dip And Au Jus
There is nothing more comforting on a cold, winter day than sitting down to enjoy a hot bowl of soup. One of my favorite soups to make is this hearty beef barley soup made from leftover beef dip and au jus using this easy, two-in-one slow cooker recipe. Cook once, eat twice!
I start this recipe early in the morning by tossing a beef roast into the slow cooker on low for 8 to 10 hours. While we are sitting down to enjoy a delicious meal of crusty buns piled high with thin slices of roast beef served with a side of au jus for dipping, I toss some potatoes, carrots, celery, onions and barley into the leftover beef juice. When we are done eating, I add the leftover roast beef back into the slow cooker and allow to cook for another 2 hours until the vegetables are tender and the barley is cooked.
You are left with a thick, hearty beef barley soup that is full of nourishing winter root vegetables, chunks of tender beef, barley and a ton of flavor.
Divide the soup into containers and enjoy a nice, hot bowl of soup for lunch the next day or put in the freezer for an easy dinner on week nights when you need something quick, healthy and filling.
Making homemade meals from scratch couldn’t get any easier than this slow cooker recipe. You get two different hands-free meals that take only 15 minutes to prep and you are left with only one pan to clean at the end of the night.
You can get the instructions and ingredients for this yummy beef barley soup recipe by visiting my blog.
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