Beef Barley Soup
Quick Cooking
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"This satisfying soup is wonderful for a busy day when you want something hot in a hurry," assures Lisa Ortis of Drain, Oregon. "It makes a hearty meal with warm bread and a green salad."
SERVINGS: 12
CATEGORY: Main Dish
METHOD: Freezer
TIME: Prep: 15 min. Cook: 40 min.
Ingredients:
- 2 pounds ground beef
- 2 medium onions, chopped
- 1/2 cup chopped celery
- 3 cups water
- 2 cans (14-1/2 ounces each) beef broth
- 1 cup quick-cooking barley
- 2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion, undrained
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon dried basil
Directions:
In a Dutch oven, cook beef, onions and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender. Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cover and freeze for up to 3 months. Yield: 3 batches (3 quarts total). To use frozen soup: Thaw in the refrigerator; place in a saucepan and heat through.