Vegetable Beef Soup

Once again, this is another recipe that can't be beat by the canned kind. I learned it from my Granny Case. It's a great use of leftover roast beef. This can be made ahead and kept in the refrigerator to be reheated for a quick dinner. Good for leftover roast beef.

Vegetable Beef Soup
1-2 cups leftover roast beef, chopped
2 stalks celery
1/2 onion, chopped
2 tsp butter
1 can OR about 12oz frozen...mixed vegetables
1 cup barley
1/2 can chopped tomatoes, with juice
beef boullion

In a saucepan, saute celery & onion in butter about 5 minutes on medium heat. Add broth, meat, tomatoes, & barley. Bring to a boil, then turn down to a simmer for 40 minutes, or until barley is cooked through. Add mixed vegetables and heat for another 5-10 minutes.