french dip barley soup

Ingredients For french dip barley soup

• left over french dip with beef
• OR YOU CAN USE A CHUCK ROAST CUT UP SMALL CHUNKS
• 14 oz

  broccoli, frozen
• 1 lb

  country trio vegetables
• CARROTS, CORN, GREEN BEANS
• 4 md

  potatoes cut up in chunks
• 1 c

  pearl barley, uncooked
• 4

  beef bouillon, cubes
• 1 tsp

  thyme, dried
• 2 tsp

  garlic
• 2 tsp

  onion powder
• 2 Tbsp

  worcestershire sauce
• 1 can

  rotel
• 10 c

  water
• 2 tsp

  salt
• 2 tsp

  pepper
• 1 tsp

  celery salt
• IF YOU USE A FRESH ROAST CUT UP
• DREDGE IN FLOUR AND BROWN
• 2 tsp

  liquid smoke flavoring
• IF USING FRESH ROAST ADD 1 CAN OF FRENCH ONION SOUP
• AND 1 CAN OF BEEF BROTH