Beef Barley Vegetable Soup

Beef Barley Vegetable Soup

Leftover pot roast-- about 2 cups (or more) meat

(I cook a chuck roast in Lipton Onion Soup Mix and cream of mushroom soup in a crock pot until it is fork tender. I dice the leftovers and use them in this soup.)

6 c. water, or enough to cover the meat                           

Salt to taste (May not need any, as the soup base has salt in it.)  

1 Tbsp. sugar                         

3 celery stalks, diced

2 medium onions, chopped                

1 tsp. each oregano, thyme, basil                    

about 2 c. tomato juice

1 clove garlic, crushed                                        

1/2 c. barley (Sometimes this is too much. Use caution! Sometimes I omit it. Depends on my mood.)

2lb bag frozen vegetable assortment (corn, beans, peas, carrots)

4 scant tsp. beef soup base

Bring beef, onion, and water slowly to a boil in a 6 quart pot. Add all ingredients except barley; bring to a boil. Reduce heat and simmer, covered 1 1/2 to 2 hours. Raise heat and add barley, simmer additional 45 minutes. Turn off heat and let flavors set before serving. This soup is even better the 2nd day. Serves 6 to 8.

(There is a lot of room for variance in this soup.  Sometimes I use 2 large bags of vegetables, sometimes I use fresh.  Usually, it takes more than 6 c. water.  Tons of flavor, and delicious on a cool Fall evening!)