2 carrots (6 oz total) chopped
1 onion (1/2 lbs) chopped
1 c. chopped celery
4 c. fat skimmed beef broth
1 c. quick cooking barley
1 lb. heat and serve cooked beef pot roast (Harris Ranch) (you could use your own left overs)
In a 4 - 5 quart pan over high heat.combine carrots, onion, celery, broth, barley and 2 cups of water. Cover and bring to a boil. Reduce heat and simmer until carrots and barley are tender to bite. 15 - 20 minutes
Discard any solidified fat from pot roast and sauce. Scrape sauce from meat into pan. Cut beef into 1/2 inch pieces and add to pan. Simmer, covered until hot. About 3 minutes. Ladle into soup bowls.
Serves 6 about 1 cup each 5 pts
Per serving: 252 Calories 6.9 g fat
4/2 g fiber
From Sunset Magazine.