The inspiration for this soup came from a roasted Prime Rib that I had leftovers from, that I didn’t want to throw away. It was very cold out and I thought I would make a soup! It turned out excellent!
I will say I didn’t follow a recipe for this one, just my years experience at making soup. And a little crossing my fingers that it would turn out good. However, those years of experience have told me it’s almost impossible to mess up a soup. 
HOW TO MAKE THIS INCREDIBLE SOUP:
Chop up all the meat from the leftover Prime Rib.
Saute in a heavy stockpot until heated and browned on the bottom of the pan.
Remove the beef to a plate and then add the carrot, celery, onion, potato, turnip and cabbage to the pot with a little olive oil. Saute until starting to soften.
Add canned whole tomatoes and beef stock. Add quick cooking barley. Add basil and parsley.
Put the beef back into the pot, and cook over low heat for an hour or two. The longer it cooks the better.
If the soup seems too thick after barley cooks, add more beef broth. 
Beef Barley Soup
Equipment
- 1 Cast Iron Stockpot
Ingredients
- 2 whole Carrots, peeled, quartered and sliced
- 2 stalks Celery, sliced into small strips and chopped
- 1 Small Onion, chopped
- 1 Medium Potato, cubed into very small pieces
- 1/2 cup Turnip, diced into very small pieces
- 1-1/4 cup Cabbage, shredded
- 1 14 oz. can Whole Tomatoes, broken up
- 10-12 cups Beef Stock
- 1 Tbsp Parsley, dried or fresh
- 1/2 Tbsp Basil, dried
- 1 cup Barley, quick cooking style
- 1 tsp salt
- 1 tsp pepper
Instructions
- Cut the leftover beef into small cubes.
- Add a little olive oil to a heavy stockpot. On medium heat, cook until heated through and bottom of the pan is a little browned.
- Remove the beef to a plate and set aside.
- Add a little more oil, and add the vegetables to the pot and cook until almost tender scraping up the browned bits on the bottom of the pan.
- Add canned tomatoes, beef stock and heat until starting to boil.
- Add barley, parsley and basil. Add salt and pepper to taste.
- Cook on low heat for about 1-2 hours. Add more beef stock if broth gets too thick.
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