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    HOME » Recipes » Soup & Salads

    Published: Dec 28, 2013 · Modified: Apr 9, 2021· This website generates income via ads ·

    Leftover Prime Rib Soup with Barley

    Jump to Recipe Print Recipe Pin Recipe

    I found myself with leftover prime rib from Christmas dinner. That rarely happens. I thought about using the meat to make a vegetable beef soup, but finally settled on Leftover Prime Rib Soup with Barley. It was a good call. This soup gets it kick from the garlic and thyme, which add much needed flavor to the otherwise bland ingredients.

    This recipe is perfect for using leftover prime rib, beef tenderloin, beef roast, or even steak. If I were making this without leftover beef, I would chop beef chuck into medium pieces, sear it in olive oil, and cook it along with the barley, which takes 45 minutes to an hour.

    The prime rib was already cooked, so I added it towards the end so as not to dry it out. It was perfect!

    beefbarleysoup
    soup-3

    Try this the next time you find yourself with leftover beef. You won't regret it.

    Rustic Beef and Barley Soup

    Leftover roast beef with barley and vegetables makes a hearty winter soup.
    4.80 from 5 votes
    PRINT Pin
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Main Course, Soup
    Cuisine American
    Servings 4
    Calories 399 kcal

    Equipment

    • Large soup pot

    Ingredients
      

    • 6 ounces leftover beef cubed
    • 1 ½ cup pearled barley
    • 32 ounce package beef stock not beef flavored stock
    • 2 - 3 large cloves garlic pressed
    • 1 medium sweet yellow onion diced
    • 2 sprigs fresh thyme
    • 1 bay leaf
    • 1 large carrot diced
    • ¼ cup tomato ketchup
    • ½ cup frozen green peas
    • Dash of gravy browning liquid like Kitchen Bouquet or Gravy Magic for color
    • Salt and Pepper to taste
    • Fresh Chopped Parsley

    Instructions
     

    • To a large pot add two cups water, one cup beef stock and the pearled barley. Bring to a simmer then reduce the heat to low.
    • Add the garlic, onion and thyme. Cook on low heat for 45 to 60 minutes until the barley is cooked but still has a little chew to it.
    • Add additional beef stock, one cup at a time as the liquid is absorbed. Do not add more water. The final flavor should come from the beef stock.
    • Remove the thyme sprigs and bay leaf. Add the carrots and ketchup and cook until the carrots are just tender, not mushy.
    • Add the beef, frozen peas, browning liquid, salt, pepper and fresh parsley. Cook an extra minute or two.
    • Serve piping hot with cheese shards if you like. Make sure you have bread for dunking. Enjoy!

    Nutrition

    Nutrition Facts
    Rustic Beef and Barley Soup
    Amount per Serving
    Calories
    399
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    24
    mg
    8
    %
    Sodium
     
    1245
    mg
    52
    %
    Potassium
     
    944
    mg
    27
    %
    Carbohydrates
     
    73
    g
    24
    %
    Fiber
     
    14
    g
    56
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    23
    g
    46
    %
    Vitamin A
     
    2782
    IU
    56
    %
    Vitamin C
     
    31
    mg
    38
    %
    Calcium
     
    184
    mg
    18
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword barley, leftover roast beef, vegetables
    Tried this recipe?Let us know how it was!

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    Comments

    1. cposz says

      April 12, 2016 at 3:40 pm

      Very tasty! Next time I'll use half the barley and lots more stock (ours was almost a casserole - (just a bit too thick). The taste was wonderful, though. I will keep and tweak.
      Thanks for this!

      Reply
    2. Kelly says

      March 26, 2014 at 4:00 pm

      I'm making this tonight, YUM!

      Reply
      • Mary says

        March 26, 2014 at 4:27 pm

        Should me good with the cold weather! I'm jealous.

        Reply
        • Kelly says

          March 26, 2014 at 7:50 pm

          4 stars
          It was delicious, thanks!

          Reply
      • Mary says

        March 26, 2014 at 7:56 pm

        Did the kids like it? I rarely have kids around to act as taste testers. Not asking to borrow yours though. 🙂

        Reply
    3. Lindsay says

      January 25, 2014 at 4:32 pm

      I am confused by the beef stock. The ingredient list says 32 oz but the recipe uses only 1 cup.

      Reply
      • Mary says

        January 26, 2014 at 8:48 am

        Thanks for pointing that out. The extra beef stock is for adding to the pot as the barley cooks and soaks it up. You can use as much or as little as you want, depending on how you like your soup. I actually added more when I re-heated it the second day because the barley continue to absorb liquid.

        Thank again. Sometimes in my baster to share I forget a step or two.

        Reply
        • Lindsay says

          January 26, 2014 at 9:27 am

          Thanks, Mary! I did end up making this and added all the broth. It was delicious. Thanks for the recipe!

          Reply
          • Mary says

            January 26, 2014 at 9:36 am

            Wonderful Lindsay! I am glad you enjoyed it. I would have answered your question sooner but I was at a Poultry Show all day!

            Reply
    4. Kathy Shea Mormino, The Chicken Chick says

      January 05, 2014 at 4:30 pm

      Looks delicious! Perfect dinner idea for the frigid weather we've been having here in New England.
      Thank you for sharing with the Clever Chicks Blog Hop!

      Kathy Shea Mormino
      The Chicken Chick

      Reply
    5. Jamie @ Coffee With Us 3 says

      December 31, 2013 at 3:49 pm

      I've really been in the mood for a good soup lately, and I've got 1/2 a cow coming from the butcher any day, so I'll definitely give this a try! Thanks for linking up at Saturday Dishes!

      Reply
    6. Kristina & Millie says

      December 29, 2013 at 2:16 pm

      5 stars
      nom nom nom! I so would love a bowl of this right now!

      Reply
    7. Diane Balch says

      December 29, 2013 at 10:58 am

      I love pearl barley and I love that you are using leftover beef... great warming recipe.

      Reply
    8. Lea Ann (Cooking On The Ranch) says

      December 29, 2013 at 9:11 am

      5 stars
      Beef and barley are such great partners for soup. And those chards of parmesan make me want to reach in and grab that bowl.

      Reply
    9. Mary says

      December 29, 2013 at 8:39 am

      It's a good one Maureen! Thanks for your visit!

      Reply
    10. Maureen | Orgasmic Chef says

      December 29, 2013 at 12:19 am

      5 stars
      Oh my this soup looks good. It's 50 billion degrees outside and yet, one peek at this soup and it's what I want for dinner. 🙂

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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