A hearty and comforting soup made with tender beef chunks, barley, carrots, and celery simmered in a rich beef broth. Perfect for a cold day or a wholesome weeknight meal.
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:
In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.
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.
