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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. Ingredients:
2 pounds ground turkey or 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:
1. 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.
2. Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months.
3. To use frozen soup: Thaw in the refrigerator. Place in a saucepan and heat through. Yield: 3 batches (4 servings each).
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