Beef Barley Soup

Beef Barley Soup

Servings: 12

"This delicious soup brimming with tasty and colorful ingredients is so comforting on a crisp autumn day."

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:

1.	In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.
2.	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.