We served a rib roast for Christmas dinner and had a lot of beef and the bones left over.  I used part of the leftovers to make this beef and barley soup adapted from a recipe in America’s Best Lost Recipes by Cook’s Country.  This makes about 9 servings.

Any soup like this involves using up what is available, so a recipe is more of a guideline than a strict rule.  This week those leftovers included about a cup of beef gravy, about a half cup of sauteed mushrooms, and about 2 cups of turkey broth (substituting for some of the beef broth).  I have left them out of the core recipe.

This makes about 9 servings and takes about 6 hours if using dried beans

4 meaty beef ribs

~8 oz. leftover beef, cut into small pieces

2 Tbs. vegetable oil

2 onions, finely chopped

2 celery ribs, finely chopped

4 carrots, cut into small pieces

6 garlic cloves, finely chopped

2 Tbs. all-purpose flour

8 cups low sodium beef broth

2 cups water

1 cup dried beans, soaked (I hot soaked them for about 2 hours)

1 cup pearl barley

Thyme and sage (optional)

1 tsp. marmite (optional, but a great source of umami)

Salt and pepper to taste

In a large pot heat the oil and brown the beef ribs all over.  Put the browned ribs in a large saucepan, add broth to cover and cook until the meat on the ribs is tender.  Remove the ribs to a bowl, cool them, shred the meat, and throw away the bones.  Reserve the broth.

Pour off any excess oil from the large pot, leaving about 2 Tbs., and add the vegetables.  Sauté until the onions are translucent.  Sprinkle in the flour and sauté for another 2 minutes.  Add the broth, water, beans, barley, any herbs being used, Marmite (if used) and the meat.  Bring to a boil and reduce to a simmer.  Cook until the beans and barley are soft.  Check the seasoning and serve.