This tasty soup uses quick-cooking barley. It's a great soup to whip up for lunch.
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
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 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup frozen peas
In a large 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.
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