Ingredients
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1/2 cup chopped celery
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1/2 cup chopped onion
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1 tablespoon margarine or 1 tablespoon butter
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8 cups beef broth (if you don't have enough, make up the rest with water)
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2 cups chopped cooked boneless beef roast (or steak)
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1 cup quick-cooking barley
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1 1/2 teaspoons salt
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1/2 teaspoon pepper
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 cup frozen peas
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1/2 cup chopped carrot
Instructions
- In a large saucepan, saute carrot, celery & onion in butter until translucent.
- Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
- Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
- Add the peas and simmer uncovered for 5 minutes.