Ingredients:

1/4 to 1/3 pound leftover beef roast, cut into 1/4 inch cubes
2 cups beef broth
1 cup warm water
1 medium white onion, finely chopped
1 bell pepper, deseeded and finely chopped.
1 jalapeno or serrano pepper, deseeded and coursely chopped.
1 cup pearl barley, dry.
1 1-pound bag of frozen mixed vegetables
Salt and pepper to taste

Combine broth, water, beef, onion, and peppers in a medium saucepan.  Bring to a boil over medium heat, then reduce heat and simmer for 20 minutes.  Turn off heat and add barley.  Allow to steep in broth for 30 minutes.  Prepare mixed vegetables per directions on package, drain and add to soup.  Turn heat back on, low, and bring back to a simmer.

Serve with bread.  Makes two to three servings.