Make-Ahead Beef Barley Soup

Name: Make-Ahead Beef Barley Soup
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

10 ingredients

3 steps

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

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.
2

Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months.
3

To use frozen soup: Thaw in the refrigerator. Place in a saucepan and heat through.