Posted by: aauntiem | March 10, 2010

Beef and Barley Vegetable Soup

Beef Barley Vegetable Soup, Second Day Pot Roast Leftovers

We usually make Roast, Roasted Chicken, or Cornish Game Hens on Sundays. Its tradition in my house that on Saturday mornings we have cinnamon rolls and on Sundays we have dinner.

The problem with roast is that we always have way too much left over of the potatoes and carrots (because Picasso won’t touch them and often laments that they must contaminate the dish in the first place). Picasso, of course, eats all of the leftover meat, and then I have potatoes and carrots that I can’t figure out what to do with.

Fresh carrots ain’t cheap, people!

And, amid all these dietary restrictions I am working with, we try to “vote” (as Picasso calls it) by buying as much organic meat and produce as we can.

Organic fresh carrots ain’t cheap, people!

So, I scoured the internet for days, weeks even (ok, like an hour—max), looking for what to do with leftover pot roast and after all that research I found:

  1. five new WW dessert recipes I wanted to try
  2. some arthritis in my clicking finger
  3. that most WW recipes sites look like they were made in the late 90s
  4. nothing remotely interesting about pot roast.

Then, I made up my own soup from the leftovers.  Amelia Bedelia would be proud.

(I love her! My favorite is “Play Ball Amelia Bedelia” where she runs all the way to her house instead of home base.)

So, I ended up with this. It has more vegetables than the WW Progresso pot roast for the same points value.

If you happen to make roast use the leftovers and make your own soup!

Take it in your lunch. Freeze some. Feed the elderly. It made this

plus lunch for the week AND another container bigger than this to freeze.

To prepare: Cook in a Crockpot for 45 minutes.             Serves: roughly 25

Ingredients Directions
  1. 8 oz cooked trimmed beef round steak or roast
  2. 1/2 cup(s) uncooked barley
  3. 16 oz frozen soup vegetables
  4. 4 cup(s) water
  5. 1 Tbsp sugar
  6. 2 large potato, red, white
  7. 1 cup(s) cooked carrots
  8. 1 cup(s) canned mushrooms
  9. 1/4 Tbsp freshly grated nutmeg
  10. 1/4 tsp ground cinnamon
  11. 1 tsp Tumeric
  12. 30 oz fat-free beef broth, three cans or 1 can and left over juice
  13. 14 oz stewed tomatoes

1 Weight Watchers Point

  1. Take out  pot roast from night before (I leave mine in the crock pot-pot because I hate doing dishes) and your crock pot.
  2. Take out the roast and on a cutting board, shred and weigh out the left over pot roast. You only need eight oz. of cooked and trimmed roast so depending on how many people you fed roast to, you may need to make a sandwich or add it to your dog food, or feed it to your husband like the Egyptians with grapes (that is Picasso’s favorite way).
  3. Next, dice up your leftover cooked potatoes and carrots. You should get about 2 cups of potatoes and 1 cup of carrots. Throw them back in the crock pot with the roast.
  4. Now, add three cans of beef broth or 1 can of broth plus your left over broth to the meat, potatoes, and carrots. Stir. Turn your crock pot on HIGH.
  5. Add the frozen vegetables, cold water, white sugar, spices, chopped stewed tomatoes, and barley to the pot roast mixture.
  6. Bring soup to a boil. Cook for about 35 minutes until barley or rice is fully cooked and then reduce heat to low. Cook another 10 minutes. Serve. Or, let it simmer for a while and then serve up. One cup makes a serving. Try it with broccoli cheddar cornbread. U-mum!

Here is the printable version.

Happy Hump Day,



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