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Beef Barley Soup

Beef Barley Soup
"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."
12 ServingsPrep: 15 min. Cook: 40 min.

Ingredients

  • 2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 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 the beef, onions and celery over medium heat
  • until meat is no longer pink; 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; cool. Cover and freeze for up to 3 months.
  • To use frozen soup: Thaw in the refrigerator. Place in a saucepan and
  • heat through.
  • Yield: 3 batches (4 servings each).
© Taste of Home 2013

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Beef Barley Soup (continued)

Nutrition Facts: 1 serving (1 cup) equals 198 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 548 mg sodium, 16 g carbohydrate, 4 g fiber, 16 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013