A comforting and flavorful soup made with tender beef, wholesome barley, and a medley of vegetables.
Heat the butter in a large saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped carrot, celery, and onion to the saucepan and sauté until softened.
Cut the vegetables into uniform pieces for even cooking.
Pour in the beef broth and diced tomatoes, then add the cooked beef and barley.
Stir well to ensure the barley doesn't stick to the bottom of the pan.
Season with salt, pepper, basil, and oregano, and bring the mixture to a boil.
Taste the broth and adjust the seasoning as needed.
Reduce the heat, cover, and let the soup simmer for 20 minutes, stirring occasionally.
Stirring occasionally prevents the barley from sticking to the bottom.
Add the peas and cook uncovered for an additional 5 minutes.
Adding the peas at the end keeps them vibrant and tender.
Serve the soup hot, garnished with fresh herbs if desired.
Serve with a slice of crusty bread for a complete meal.
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