Beef Barley Soup Recipe
"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."
* 12 Servings
* Prep: 15 min.
* Cook: 40 min.
Ingredients
* 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
Directions
* 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; 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 (3 quarts total).
To use frozen soup: Thaw in the refrigerator; place in a saucepan and heat through.
Nutrition Facts: 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.
Beef Barley Soup published in Quick Cooking March/April 2002, p62
Beth Layman :)
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