Beef Barley Soup

By á-6416

Ingredients

• 2 lb ground beef
• 2 medium onions, chopped
• 1/2 cup chopped celery
• 3 cups water
• 2 cans beef broth
• 1 cup quick cooking barley
• 2 cans diced tomatoes with garlic and onion, undrained
• 2 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp dried basil

Preparation

Step 1

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 10-20min or until barley is tender.
Stir in remaining ingredients; heat through. Transfer to three 1qt freezer containers; cool. Cover and freeze for up to 3mo.

TO Use Frozen:
Thaw in the fridge. Place in a saucepan and heat through.