- Servings: 6 servings
|4||or 5 Bones From a Roasted Beef Rib Roast, with some meat attached*|
|1||Medium Onion, diced|
|1 stalk||Celery, diced|
|½ of 14 oz. can||Diced Tomatoes|
|1 Tbsp||Dried Parsley|
|¼ cup||Pearled Barley|
|1||Medium Potato, diced|
|2 cups||Frozen Mixed Vegetables|
Put all ingredients, through parsley, in a large pot. Cook over medium heat for 1/2 hour. Add barley and cook for another 1/2 hour. Remove bones from pot & cool. Remove meat from bones & cut into pieces. Return meat to pot and then add potato and mixed vegetables. Cook 1/2 hour or until potatoes are cooked.
*If bones are not left over from a cooked roast, be sure to season them and brown them in the oven before making soup.