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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Our database specialist, Sue Jurack of Mequon, Wisconsin, shares her recipe for a delicious soup brimming with savory ingredients. Itâs so comforting on a cool day, says Sue. Ingredients:
2 tablespoons each chopped carrot, celery and onion |
1 teaspoon butter |
1 cup water |
1 cup reduced-sodium beef broth |
1/2 cup cubed cooked roast beef |
1/2 cup canned diced tomatoes |
1/4 cup quick-cooking barley |
2 tablespoons frozen peas |
1/4 teaspoon salt |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/4 teaspoon pepper |
Directions:
1. In a small saucepan, saute the carrot, celery and onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender, stirring occasionally. Yield: 2 servings.
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