Beef Barley Soup
- 3/4 cup pearl barley
- 1 medium potato, cup up (~1 1/2 cups)
- 3 medium carrots, peeled and diced (~ 1 1/2 cups)
- 6 oz leftover roast, cut up
- 1 small onion finely diced or 1 tsp onion powder
- 1 teaspoon Lawrey's seasoned salt
- 2 ribs celery, chopped (or 1 tsp celery salt)
- 2 tsp dried parsley
- 1/2 teaspoon black pepper
- 5 Tbsp beef OXO (can also use some beef, some veggie OXO)
- 1 28oz (795ml) can tomatoes
Bring dutch oven full of water to boil. Add barley and cook 20 min.
Add potatoes, carrots, and celery and cook 30 min.
Add roast, seasonings and tomatoes. Cook 10 min more.