Leftover Roast Beef Barley Soup

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I clipped this recipe year's ago and adapted it to use my leftover beef roast and steaks. just chop up any leftover beef, throw it in a freezer bag and store until you have enough to make the soup. also, save your leftover broth. it really makes the soup rich and flavorful. great for a cold winter day!!

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Steps

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In a large saucepan , saute carrot , celery & onion in butter until translucent.

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Add the broth , water , beef , tomatoes , barley , salt , pepper , basil and oregano.

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Bring to a boil.

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Reduce heat , cover and simmer for 20 minutes , or until barley is tender , stirring occasionally.

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Add the peas and simmer uncovered for 5 minutes.

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Ingredients

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carrot, celery, onion, margarine, beef broth, cooked boneless beef roast, diced tomatoes, quick-cooking barley, salt, pepper, dried basil, dried oregano, frozen peas