Image courtesy: grit.com

Image courtesy: grit.com

Ingredients

  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 tablespoon butter or margarine
  • 4 cups beef broth
  • 4 cups water
  • 2 cups chopped cooked roast beef
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup quick-cooking barley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup frozen peas

Directions

In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.

Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add the peas. Simmer, uncovered, for 5 minutes.