Beef Barley Soup

By Nanadi-2

Ingredients

• 2 lb. ground beef
• 2 medium onions, chopped
• 1/2 c. chopped celery\3 c. water
• 2 cans beef broth
• 1 c. quick-cooking barley
• 2 14 1/2 oz. 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 10-20 minutes or until barley is tender.
Stir in the remaining ingredients; heat through. Serve one quart immediately. Cool remaining soup. Transfer to two 1 quart 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.