Soups:

Beef Barley Soup

Comment on this recipe

Excellent - always a crowd-pleasing recipe

Ingredients

1/2 cup each: carrot, celery and onion, chopped
1 tablespoon butter or margarine
4 cups beef broth
4 cups water
2 cups chopped cooked roast beef
1 can (14-1/2 ounces) 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

Instructions

In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about five 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 10-15 minutes. Makes 12 servings (3 quarts).

Betty Dresselhaus
Davenport