Beef Barley Soup

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.