Ingredients
1 tablespoon butter1 medium carrot, chopped1 celery rib, chopped1/2 cup chopped onion4 cups beef broth4 cups water2 cups chopped cooked roast beef1 can (14-1/2 ounces) diced tomatoes, undrained1 cup quick-cooking barley1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon salt1/2 cup frozen peas
Preparation
In a 6-qt. stockpot, heat butter over medium-high heat; saute carrot, celery and onion until tender, 4-5 minutes.
Add broth, water, beef, tomatoes, barley and seasonings; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Add peas; heat through, about 5 minutes.
