Roast Beef and Barley Soup

Name: Roast Beef and Barley Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12-14 servings (about 3-1/2 quarts).
Cuisine: Jewish
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

TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD: 12-14 servings (about 3-1/2 quarts).

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!

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

1. In a stockpot, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the soup, peas and beans. Simmer, uncovered, for 10 minutes. Add seasoned salt.

Nutrition Facts

1 cup: 123 calories, 1g fat (0 saturated fat), 18mg cholesterol, 323mg sodium, 17g carbohydrate (4g sugars, 4g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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