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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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When making this soup, I tend to clean out the refrigerator by adding all kinds of leftovers. In fact, my family says they have to watch out for the kitchen sink! Ingredients:
2 cups beef broth |
8 cups water |
2 cups chopped cooked roast beef |
1/2 cup chopped carrots |
3 celery ribs, chopped |
1/2 cup chopped onion |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup quick-cooking barley |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/2 cup frozen or canned peas |
1/2 cup frozen or canned cut green or wax beans |
seasoned salt to taste |
Directions:
1. In a stockpot, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the soup, peas and beans. Simmer, uncovered, for 10 minutes. Add seasoned salt. Yield: 12-14 servings (about 3-1/2 quarts).
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