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Beef Barley Soup




Source of Recipe


David


List of Ingredients




Beef Barley Soup from David

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




Recipe



In a Dutch oven, cook beef, onions and celery until meat is no longer pink and vegetables
are tender; 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.

Yield: 3 batches (3 quarts total).


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