ROAST BEEF AND BARLEY SOUP

Roast Beef and Barley Soup image

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!

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12-14 servings (about 3-1/2 quarts).

Number Of Ingredients 14

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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

Steps:

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 : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 323mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges