Categories: Soup

Ingredients

• INGREDIENTS
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 tsp oil
• 2 cups chicken broth
• 2 cups beef broth
• 4 cups water
• 2 cups chopped cooked roast beef
• 14 oz crushed tomatoes- 1/2 of 28 oz can
• 3/4 cup barley
• 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon thyme

Directions

1. DIRECTIONS

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

3. Add the broth, water, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Add the peas and beef. Simmer, uncovered, for 5 minutes.

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