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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Senior Recipe Editor Sue Jurack shares her recipe for a delicious soup brimming with tasty and colorful ingredients. It's so comforting on a crisp autumn day, she relates. Ingredients:
1/2 cup each chopped carrot, celery and onion |
1 tablespoon butter |
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 dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1/2 cup frozen peas |
Directions:
1. In a Dutch oven, saute the carrot, celery and onion in butter until tender, about 5 minutes. Add the broth, water, beef, tomatoes, barley, salt, basil, oregano and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add the peas. Simmer, uncovered, for 5 minutes. Yield: 8 servings (3 quarts).
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