ROAST BEEF & BARLEY VEGETABLE SOUP

The beauty of soup made from leftovers is that anything goes. Along with the leftover Parmesan‑Crusted Strip Loin Roast and Port Gravy, use any leftover diced or frozen vege‑ tables, or just double up the carrots and celery. Use as much or as little veg, beef and gravy as you want, and season with what you have on hand. (Have extra fresh herbs? Toss them in too.) If you didn’t save any gravy, add a splash of port or red wine along with the broth for added punch (or simply leave it out).

1 tbsp (15 mL) canola oil or butter

1 onion, finely chopped

2 carrots, diced

2 stalks celery, diced

1/4 tsp (1 mL) dried herbs, such as rosemary or thyme, crumbled

1/2 tsp (2 mL) salt, plus more to taste

Freshly ground pepper to taste

1/3 cup (80 mL) pot or pearl barley

4 cups (1 L) no-salt-added beef broth

2 cups (500 mL) water

1 slice (1 inch/2.5 cm thick) leftover Parmesan-Crusted Strip Loin Roast

1/4 to 1/2 cup (60 to 125 mL) leftover Port Gravy 1 cup (250 mL) diced leftover cooked vegetables or thawed frozen vegetables

1 Heat oil in a pot over medium heat. Add onion and cook, stirring, for 2 minutes, until starting to wilt. Reduce heat to low, cover and cook, stirring occasionally, for about 10 min‑ utes or until very soft and golden brown.

2 Add carrots, celery, herbs, 1/2 tsp (2 mL) salt and pepper to taste. Cook over medium heat, stir‑ ring, for 5 minutes or until softened. Stir in barley, then broth and water. Cover and bring to a boil. Reduce heat and boil gently, leaving lid ajar, for about 25 minutes or until barley is tender.

3 Meanwhile, dice leftover roast beef into small bite‑size pieces, trimming off excess fat and gristle (save crumbs and add them with beef). You should have about 2 cups (500 mL). Stir beef into soup with gravy and vegetables. Simmer, uncovered, over medium heat for about 5 minutes or until hot. Season with salt and pepper to taste.

Serves 6