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Beef Barley Soup

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8 servings

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Rate this recipe 4/5 (1 Votes)

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

Details

Preparation

Step 1

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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