If you have leftovers from the Italian Pot Roast this easy slow cooker soup recipe with delight your family and leave them asking for more.
Beef with Barley Soup
Ingredients:
Leftover juices from Italian Pot Roast
1 quart beef broth
1/2 cup sherry or red wine
2 teaspoons Worcestershire Sauce (or more- I opt for more)
1/2 cup pearl barley
8 ounces sliced mushrooms
2-3 cups leftover roast from Italian Pot Roast, chopped
Frozen peas & carrots
2-3 red potatoes, diced
Method:
Place above ingredients in slow cooker. Cook on low for 5-6 hours. Season with additional salt and pepper if necessary.
There's some serious meat in here! I doubled my Pot Roast recipe to have extra meat for our semi-paleo family. |
Lunch is served. |
Lunch outside! Can you tell I love this soup. I took many photos of this Yum! Enjoy! |
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