Beef Barley Soup Recipe

Ingredients
<br>- 1/2 cup chopped carrot
<br>- 1/2 cup chopped celery
<br>- 1/2 cup chopped onion
<br>- 1 tablespoon butter or margarine
<br>- 4 cups beef broth
<br>- 4 cups water
<br>- 2 cups chopped cooked roast beef
<br>- 1 (14.5 ounce) can diced tomatoes, undrained
<br>- 1 cup quick-cooking barley
<br>- 1 1/2 teaspoons salt
<br>- 1/2 teaspoon pepper
<br>- 1/2 teaspoon dried basil
<br>- 1/2 teaspoon dried oregano
<br>- 1/2 cup frozen peas
<br><p></p>Directions
<br>step 1: In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.
<br>step 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.
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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
step 1: In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.
step 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.

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