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