Ingredients
2 pounds ground beef2 medium onions, chopped1/2 cup chopped celery3 cups water2 cans (14-1/2 ounces each) beef broth1 cup quick-cooking barley2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion, undrained2 teaspoons Worcestershire sauce1 teaspoon salt1 teaspoon dried basil
Preparation
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.
