Leftover Roast - Beef Barley Soup

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 tablespoon margarine or 1 tablespoon butter
• 8 cups beef broth (if you don't have enough, make up the rest with water)
• 2 cups chopped cooked boneless beef roast (or steak)
• 1 (14 1/2 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

Recipe

• 1 in a large saucepan, saute carrot, celery & onion in butter until translucent.
• 2 add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
• 3 reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
• 4 add the peas and simmer uncovered for 5 minutes.