Beef Barley Soup

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

1. In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.
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.