Beef Barley Soup

Name: Beef Barley Soup
Yield: 6
Ingredients: 4 cups beef broth, (homemade or reconstituted canned); 4 cups water; 2 cups leftover roast beef, cut into 1/2- in. dice; 1 796-mL can diced tomatoes; 3 carrots, sliced; 2 stalks celery, sliced; 1 large onion, chopped; 2/3 cup barley; 1/2 cup chopped parsley; salt, to taste; black pepper, to taste

Makes6 servings

A wonderfully comforting soup for a chilly fall evening. Serve it with a salad and a loaf of bread and it's dinner.

Ingredients

4 cups beef broth, (homemade or reconstituted canned)
4 cups water
2 cups leftover roast beef, cut into 1/2- in. dice
1 796-mL can diced tomatoes
3 carrots, sliced
2 stalks celery, sliced
1 large onion, chopped
2/3 cup barley
1/2 cup chopped parsley
salt, to taste
black pepper, to taste

Instructions

In a large saucepan or Dutch oven, combine the broth, water, beef, tomatoes, carrots, celery, onion, barley and parsley.
Bring to a boil over medium-high heat, then lower the heat to a simmer, cover and cook for an hour, stirring occasionally.
Taste and season with salt and pepper, if necessary.

This article was originally published on Oct 01, 2005

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