BEEF BARLEY SOUP
cindy
from: Cooking for 2
ingredients
- 2 Tbsp. each: chopped carrot, celery &
- onion
- 1 tsp. butter
- 1 cup water
- 1 cup beef broth
- 1/2 cup chopped cooked roast beef
- 1/2 cup canned diced tomatoes
- 1/4 cup quick-cooking barley
- 2 Tbsp. frozen peas
- 1/4 tsp. salt
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregeno
- 1/4 tsp. pepper
directions
- 1
In a small saucepan, saute the carrot, celery, and onion in butter until tender.
- 2
Add the remaining ingredients; bring to a boil.
- 3
Reduce heat; cover and simmer for 15-20 minutes or until barley is tender, stirring occassionally.
Source: Mom (cindy)
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