Leftover Roast - Beef Barley Soup

By á-11084

Ingredients

• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 tablespoon margarine or 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 (6 ounce) can tomato paste
• 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 or peas

Preparation

Step 1

1. In a large saucepan, saute carrot, celery & onion in butter until translucent.
2. Add the broth, water, beef, tomatoes, tomato paste, 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.