Serves
4
INGREDIENTS
- 1 tsp canola oil
- 1 large onion diced
- 3-4 cloves of garlic minced
- 2 carrots diced
- 1tsp table salt
- 1tsp thyme leaves
- pepper to taste
- 1 cup frozen peas thawed under running cold water
METHOD
You’ll need on hand:
6-8 oz leftover cooked roast beef, chopped into small pieces 1/4×1/4 inch or larger depending on your preference
1-3 cups leftover cooked pot barley… your call.
Note: I always have a cooked complex carb in my fridge like barley
1. In a large saucepan over medium heat, sauté onion in 1 tsp canola oil. When they are turning a golden brown add garlic and sauté for 1 minute.
2. Add carrots, sauté for 1 minute. Add broth, stir in well, add salt, thyme leaves and pepper. Add beef, stir and bring to a simmer.
3. Cover and simmer for 5 minutes. Add barley, stir in well, cover and simmer until heated through, about 5-8 minutes.
4. Remove from the heat and add frozen peas. Stir in well and serve.