Ingredients
2 cups beef broth8 cups water2 cups chopped cooked roast beef1/2 cup chopped carrots3 celery ribs, chopped1/2 cup chopped onion1 can (14-1/2 ounces) diced tomatoes, undrained1 cup quick-cooking barley1 teaspoon dried oregano1/2 teaspoon pepper1 can (10-3/4 ounces) condensed tomato soup, undiluted1/2 cup frozen or canned peas1/2 cup frozen or canned cut green or wax beansSeasoned salt to taste
Preparation
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.
