Make this soup the night before to allow time for its flavors to develop. Pour hot servings into a thermos to take for lunch, or reheat individual portions in the microwave as needed.
2 cups chopped onion (about 1 large)
1 1/2 cups chopped carrot (about 4 medium)
1 cup chopped celery (about 4 stalks)
1 (17-ounce) refrigerated beef roast au jus
5 garlic cloves, minced
1 cup uncooked pearl barley
5 cups fat-free, lower-sodium beef broth
2 cups water
1/2 cup tomato puree
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
How to Make It
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery to pan; cook 5 minutes, stirring occasionally.
While vegetables cook, heat roast beef according to package directions; drain, discarding drippings. Chop beef into 1-inch pieces.
Stir garlic into vegetables; cook 30 seconds. Stir in beef, barley, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until barley and vegetables are tender, stirring occasionally. Remove and discard bay leaves.
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