Sunday, October 25, 2015
Beef Barley Soup (dinner in less than an hour )
TOTAL TIME: Prep: 10 minutes Cook: 35 minutes MAKES: 8 servings
1 tablespoon butter
1/2 cup each chopped carrot, celery and onion
4 cups beef broth
4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup quick-cooking barley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups chopped cooked roast beef
1/2 cup frozen peas
1 . In a 6-qt. stockpot, heat butter over medium-high heat. Add carrot, celery and onion; cook and stir 4-5 minutes or until tender.
2 . Add broth, water, tomatoes, barley and seasonings; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Add roast beef and peas; cook 5-7 minutes longer or until heated through. Yield: 8 servings (3 quarts).
TIP : makes 8 serving , for a smaller family , freeze half for another meal , add a salad and Toasted Italian bread .