Beef Barley Soup

By Cindy_Wicker

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

Details

Servings 12

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 10-20 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.
To use frozen soup: Thaw in the refrigerator. Place in a saucepan and heat through. Yield: 3 batches (3 quarts total).

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.