Ingredients
1 cup halved fresh mushrooms2 celery ribs, thinly sliced1 medium sweet yellow pepper, cut into 1-inch pieces1 medium onion, chopped1 tablespoon olive oil2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained2 cups cubed cooked beef brisket1 cup beef broth3/4 cup uncooked orzo pasta1/2 cup barbecue sauce1 teaspoon dried oregano
Preparation
Saute the mushrooms, celery, pepper and onion in oil in a Dutch oven until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender.
