| SERVINGS: |
| Original yield: 12 servings (3 quarts) |
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.
