Beef Barley Soup

Charlie’s Pride Pot Roast enriches a homemade barley soup dotted with carrots, onions, celery, and fresh mushrooms for the perfect spoonful in every bite.

2 cups Charlie’s Pride Pot Roast, bite size pieces
1 cup Diced white onion
½ cup Diced carrots
½ cup Diced celery
2 Tbsp Butter
1 Tbsp All-purpose flour
6 cups Beef stock
⅓ cup Marinara sauce
¾ cup Barley
1 cup Sliced button mushrooms
½ Tbsp Kosher salt
1 tsp Ground black pepper
  1. In a large soup pot on medium heat, sauté onion, carrots, and celery in butter.
  2. Cook until translucent, about 3 to 4 minutes, then add the flour. Brown for 3 minutes and slowly whisk in beef stock.
  3. Add Charlie’s Pride Pot Roast, marinara sauce, barley, and mushrooms. Season soup with salt and pepper; cook at a slow simmer for 45 minutes.