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Beef Barley Soup
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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
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).
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |