french dip barley soup

Ingredients

• - left over french dip with beef
• OR YOU CAN USE A CHUCK ROAST CUT UP SMALL CHUNKS
• 14 ounces broccoli, frozen
• 1 pound country trio vegetables
• CARROTS, CORN, GREEN BEANS
• 4 medium potatoes cut up in chunks
• 1 cup pearl barley, uncooked
• 4 - beef bouillon, cubes
• 1 teaspoon thyme, dried
• 2 teaspoons garlic
• 2 teaspoons onion powder
• 2 tablespoons worcestershire sauce
• 1 can rotel
• 10 cups water
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon celery salt
• IF YOU USE A FRESH ROAST CUT UP
• DREDGE IN FLOUR AND BROWN
• 2 teaspoons liquid smoke flavoring
• IF USING FRESH ROAST ADD 1 CAN OF FRENCH ONION SOUP
• AND 1 CAN OF BEEF BROTH