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Make-Ahead 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."
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    3 batches (4 servings each)

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

  • 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.
Nutrition Facts
1 cup: 198 calories, 8g fat (3g saturated fat), 37mg cholesterol, 548mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 16g protein.

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