Leftover Brisket Barley Soup
This hearty, satisfying, stick-to-your-ribs, beefy soup is the best reason to make extra brisket!
Servings: 4 People
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped carrots
- ½ cup pearl barley
- 2 cups beef broth
- 2 cups sauce from cooking the brisket (or 1 cup sauce and 1 extra cup beef broth)
- 2 cups chopped leftover brisket (plus any chopped cooked vegetables from the brisket)
- Chopped fresh parsley (for garnish; optional)
Instructions
- Heat the olive oil over medium-high heat in a large saucepan and sauté the onion and carrots for 3 minutes, until slightly softened. Add the barley and sauté for 2 more minutes until the barley is nicely coated with the oil and toasty looking.
- Add 2 cups of beef broth, 2 cups of brisket sauce (or 1 cup of sauce and 1 additional cup of beef broth), and 2 cups of water. Partially cover and bring to a simmer, then reduce the heat to medium-low and simmer for 30 to 35 minutes, until the barley is pretty tender.
- Turn the heat to high, add the chopped brisket and any chopped cooked carrots or other vegetables that were swimming around in the sauce, and bring to a simmer, uncovered. Return the heat to medium-low and let it bubble gently away for 10 more minutes.
- Serve, and if you want, add some fresh chopped parsley.
Notes
You can make this soup up to 4 days ahead of time and store in an airtight container in the refrigerator. Reheat the soup in the microwave, or over low heat in a pot on the stovetop.
Nutrition
Calories: 355kcal | Carbohydrates: 29g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 73mg | Sodium: 1135mg | Potassium: 969mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3209IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 4mg