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
Instructions
n 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. Yield- 3 batches (4 servings each).
1 serving (1 cup) equals 198 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 548 mg sodium, 16 g carbohydrate, 4 g fiber, 16 g protein.
Originally Submitted
11/25/2012
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