3 Celery sliced length way and chopped
3 Carrots sliced length way and chopped
1 Large yellow onion diced
4-5 Minced garlic cloves
Add to a pot over medium heat with coconut oil. Let sauté for 5-7 minutes stirring a few times.
Cover with a lid and cook another 5-6 minutes.
Uncover pot and add spices.
2 Tea spoon dried basil
1 Tea spoon dried oregano
1 Tea spoon dried cilantro
3-4 bay leaves
1-2 Table spoon dried parsley.
Smoked sea salt
Fresh ground black pepper.
Let cook 1 minute.
Add 4-5 cups beef broth or water
Add 3/4-1 cup uncooked pearl barley
Bring to a boil and let cool for about 25 minutes until barley is no longer chewy and the soup is slightly thicker that at the start.
Add 1-2 cups shredded left over roast meat (depends how chunky you like your soup )
Once the meat is hot throughout its ready to enjoy.