Beef and Barley Soup
4 cups broth (I like half chicken and half beef)
2-3 carrots, sliced or diced, whichever shape you like
1 onion, chopped
1 cup chopped or shredded leftover cooked roast beef
1/2 cup barley
salt and pepper to taste
Start to bring the broths to a boil while you peel and chop the carrots and onion. Add them to the soup pot as they're ready. Add the beef and barley as well when it gets to a simmer. Simmer covered about 45 minutes (however long it takes for your barley to cook).
Taste and add salt and pepper as desired. Homemade broths are generally much less salty than store-bought so more or less salt will be needed depending on your tastes and what broth you started you used.
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