Ingredients for 12 servings:
1. 1/2 cup chopped carrot
2. 1/2 cup chopped celery
3. 1/2 cup chopped onion
4. 1 tablespoon margarine or 1 tablespoon butter
5. 8 cups beef broth (if you don’t have enough, make up the rest with water)
6. 2 cups chopped cooked boneless beef roast (or steak)
7. 1 (14 1/2 ounce) can diced tomatoes, undrained
8. 1 cup quick-cooking barley
9. 1 1/2 teaspoons salt
10. 1/2 teaspoon pepper
11. 1/2 teaspoon dried basil
12. 1/2 teaspoon dried oregano
13. 1/2 cup frozen peas

Directions:
1. In a large saucepan, saute carrot, celery & onion in butter until translucent.
2. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
3. Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
4. Add the peas and simmer uncovered for 5 minutes.