I am always trying to find ways to stretch the food budget and so I am always looking for ways to make one more meal out of the leftover bits.
One of the bits I find hardest to use up is those few slices of roast beef after a Sunday dinner.
One of the best ways I have found to use it up is in this Beef Barley Soup.
Beef Barley Soup
12 cups water
6 Tbsp. beef bouillion
10 oz. can condensed tomato soup
10 oz. water
2 cups diced carrot
1 large onion, diced
2 stalks celery, diced
1/2 cup pearl barley
1 Tbsp. parsley
1/2 tsp. seasoned salt
1/4 tsp garlic papper
1/4 tsp thyme
1 bay leaf
Combine ingredients and simmer for 2 hours. Add 2 cups cooked, chopped roast beef and simmer for another 1/2 hour. Enjoy!!
If you like your soup a little thicker you can increase the amount of pearl barley. I've used up to 1 cup but then it does make for a very thick soup.
And I get not only one extra meal from the leftover bit but quite a few lunches for my family which definately helps the food budget :)
I am joining "The King's Court IV" for What's Cooking Wednesday
And Miz Helen at "Miz Helen's Country Cottage" for Full Plate Thursday