COMFORTING BEEF BARLEY SOUP

1 tbsp butter

1/2 cups each chopped carrot, celery and onion

4 cups beef broth

4 cups water

1 can (14.5-oz) diced tomatoes, undrained

1 cup quick-cooking barley

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp pepper

1/4 tsp salt

2 cups chopped cooked roast beef

1/2 cup frozen peas

In a large stockpot, heat the butter over medium-high heat. Add carrot, celery and onion, cook and stir for 4 to 5 minutes until tender.

Add the water, broth, tomatoes, barley and the seasonings; bring mixture to a boil. Reduce heat and simmer, covered, 20 minutes. Stir occasionally during simmering.

Stir in the chopped roast beef and peas. Cook another 5 to 7 minutes longer or until heated through.

Yield: 8 servings

file photo for reference