Beef Barley Soup (dinner in less than an hour )

When the weather outside is nippy, we want a bowl of soup that’s chock full of beef, barley and veggies. It's the most delicious way to warm up. 
TOTAL TIME: Prep: 10 minutes  Cook: 35 minutes  MAKES: 8 servings

Ingredients:
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

Directions:
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 .

Heart  healthy