Recipe: Hi-Way Restaurant Beef Barley Soup (using leftover roast beef)

HI-WAY RESTAURANT BEEF BARLEY SOUP

3 cups diced carrots
3 cups diced celery
2 cups diced potatoes
2 cups chopped roast beef
8 ounces tomato sauce
1/2 cup chopped onion
1/4 cup beef base
1/2 teaspoon ground black pepper
water (as needed)
2 cups barley, cooked, rinsed well

Combine all ingredients except barley in kettle. Add water to cover. Boil until vegetables are tender, about 20 minutes.

Add barley, cook 15 minutes.

Note: Additional water may be needed to acquire desired consistency. If adding water, additional beef base should also be added.

Makes 4 quarts, 8 to 12 servings