Beef Barley Soup

8 servings
Beef Barley Soup
Beef Barley Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon butter

  • 1/2

    cup each chopped carrot, celery and onion

  • 4

    cups beef broth

  • 4

    cups water

  • 1

    can (14-1/2 ounces) diced tomatoes, undrained

  • 1

    cup quick-cooking barley

  • 1/2

    teaspoon dried basil

  • 1/2

    teaspoon dried oregano

  • 1/2

    teaspoon pepper

  • 1/4

    teaspoon salt

  • 2

    cups chopped cooked roast beef

  • 1/2

    cup frozen peas

Directions

In a 6-qt. stockpot, heat butter over medium-high heat. Add carrot, celery and onion; cook and stir 4-5 minutes or until tender. 2. Add broth, water, tomatoes, barley and seasonings; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Add roast beef and peas; cook 5-7 minutes longer or until heated through. Yield: 8 servings (3 quarts).

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