Beef Barley Soup

The temps dropped this weekend and it rained off an on and it was time to make some soup.  I've made beef barley before but this one a touch different.  That's the beauty of making soup, you can make it different but similar and the result is always YUMMY.

I had some leftover Crockpot Beef in the freezer and decided to go from there. I would also like to note that I don't have the right amount left over from one crock pot of beef. I keep a container in the freezer and add to it. When the container gets full, I make soup! The crockpot beef gives it a little extra flavor because it has the sauce/gravy with it.

Here's what you'll need to get the party started:

4 C of Crockpot Beef
7 C Beef Broth ~ I use 7 cups water and 7 beef bouillon cubes
1 Soup Bone ~ this is just a bonus.  I happen to be at the butcher and grabbed one.  It just gives your soup a little more depth but completely not necessary.
1 small Onion chopped
2 Carrots chopped
1 can Petite Diced Tomatoes
4 cloves Garlic chopped
2 Potatoes chopped
3 Cloves of Garlic minced
1 T Italian Seasoning
2 t Basil and Oregano
3/4 C Frozen Corn
2 C Fresh Green Beans
1 C Barley ~ I used quick cook

Put beef, broth, soup bone, chopped garlic, carrots, onion, tomatoes, spices and bring to a boil. Add leftover beef and reduce to a simmer.  Simmer for an hour.  Add Barley, potatoes, green beans and corn. Cover and cook 10 minutes. Dinner is served! Or you can put in a crockpot, put in the fridge and reheat for tomorrow, takes about 4-6 hours to get to proper temp on low.

Chop your potato

My Grandma didn't make soup but I've heard from a few people that it tastes like the one their Grandma did:) Enjoy!