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."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 3 batches (4 servings each).
Number Of Ingredients 10
Steps:
- 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 : Calories 198 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 548mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
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