Ingredients

1/2 lb. left over cubed pot roast, including vegetables and gravy
2 carrots - sliced thin
2 stalks of celery - sliced thin
2 parsnips - sliced thin
2 red or yukon gold potatoes - cubed
1/4 - 1/2 C barley
1 can diced tomatoes including juice
1 qt. vegetarian or beef broth

Instructions

Combine pot roast, vegetables from pot roast, gravy, barley, tomatoes and broth in a soup pot. Bring to a boil and simmer until barley is tender, approximately 25-30 minutes. Add sliced carrots, celery, parsnips, and cubed potatoes. Cook an additional 10-15 minutes. Serve with hot crusty bread!

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