Ingredients
- 6 cups beef broth
- 1 cup leftover roast beef, cut into bite sized pieces
- 1 onion
- 1/2 cup oil packed sun-dried tomatoes, drained, reserving the oil
- 1/4 cup prepared pesto
- 1/8 cup barley
- Pepper to taste
How to Make
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Step 1: In a large pot, heat 2 tablespoons of the reserved oil; discard remaining oil or keep for future use.
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Step 2: Add the onions and cook until translucent.
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Step 3: Add remaining ingredients and bring to a boil.
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Step 4: Reduce heat and simmer until barley is cooked, about 30 minutes.
We hope you enjoy this recipe!
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