Beef Barley Soup

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.

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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