Leftover Roast Beef Barley Soup

We often have a traditional roast, potatoes and carrots Sunday dinner.  The result is usually lots of leftover roast that I need to use up.  I found this recipe a few years ago and have used it ever since when looking for an easy, delicious way to use up some leftovers.

Leftover Roast Beef Barley Soup
Serves 12

1 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
1 T. butter
8 c. beef broth (or a combination of leftover gravy, broth, and/or water)
2-3 c. chopped, cooked  boneless beef roast
1 (14.5 oz) can diced tomatoes, undrained
1/2-1 c. quick-cooking barley
1 t. salt
1/2 t. pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 c. frozen peas

1.  In a large stock pot, saute carrot, celery and onion in butter until translucent.
2.  Add the broth, 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.