Beef and Barley soup is the perfect winter warm up. Loaded with vegetables and whole grain barley it is a comforting and nutritious way to use up a little leftover roast beef.

Beef and Barley Soup – makes 3 quarts

Ingredients:

1 tablespoon butter

1 medium carrot, chopped

1 celery rib, chopped

1 medium onion, chopped

4 cups beef broth (look for low sodium)

4 cups water

2 cups chopped cooked roast beef

1 can (14½ ounces) diced tomatoes, undrained

1 cup quick-cooking barley

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon pepper

¼ teaspoon salt

1 cup frozen peas

Directions:

1.In a 6-qt. stockpot, heat butter over medium-high heat; saute carrot, celery and onion until tender, 6-8 minutes.

2. 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.

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