Beef Barley Soup
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!
SERVINGS
|
12-14
|
CATEGORY
|
Soup
|
METHOD
|
Other stovetop
|
PREP |
10 min. |
COOK
|
35 min.
|
TOTAL
|
45 min.
|
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
In a large kettle or Dutch oven, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add soup, peas and beans. Simmer, uncovered, for 10 minutes. Add seasoned salt. Yield: 12-14 servings (about 3-1/2 quarts).