Beef Barley Soup

2 Tbs each chopped carrot, onion and celery
1 tsp butter
1 cup water
1 cup beef broth
1/2 cup chopped cooked roast beef
1/2 cup canned diced tomatoes
1/4 cup quick cooking barley
2 Tbs frozen peas
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp pepper

In a small saucepan, saute the carrot, celery and onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender, stirring occasionally.
Makes 2 servings.