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Beef Barley Soup

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

Printed from tasteofhome.com Jul 25, 2008

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Beef Barley Soup cont.

Seasoned salt to taste

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).