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!
Roast Beef and Barley Soup
Roast Beef and Barley Soup
Prep Time
10 min
Cook Time
35 min
Yield
12-14 servings (about 3-1/2 quarts)
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
- 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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