As a side note, my friend will be coming to visit us this weekend (yay I'm so excited!) so I will probably not be posting. She leaves Monday, I work 12-hour shifts on Tuesday, Wednesday, and Thursday, and then my husband's family will be here Thursday to stay the weekend! Needless to say, I don't think I will have time to do some posting, but I hope you all have a great week!
Beef and Barley Soup (Print)
adapted from Taste of Home
Prep: 30 minutes
Yield: 6 servings
1 pound lean ground beef
1 small white onion, finely chopped
1/4 cup finely chopped celery
2 cloves garlic, pressed or minced
1-1/2 cups water
1 (14-1/2 ounce) can beef broth
1/2 cup quick-cooking barley
1 (14-1/2 ounce) can diced tomatoes with garlic and onion, undrained
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried basil
1. In a large Dutch oven or heavy-bottomed pot, cook the beef, onions, celery, and garlic over medium heat until the meat is no longer pink; drain off excess grease.
2. Stir in the water and broth; bring to a boil. Reduce heat to low and add barley. Cover and simmer for 10-20 minutes or until barley is tender.
3. Stir in the 4 remaining ingredients and heat through. Serve immediately or allow soup to cool and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen soup, thaw in the refrigerator and reheat in a saucepan.
- Preparation: 5
- This meal takes about 30 minutes to prepare. And you can easily double the recipe to have another batch ready in the freezer!
- Taste: 5
- This soup has delicious, strong flavors that reminded me of spaghetti.
- Cost: 5
- This meal uses inexpensive ingredients and makes a large batch. My husband and I had it for dinner, then leftovers for lunch. I froze the remaining soup for us to enjoy at a later date.
- Clean-up: 5
- One pan and some cutting utensils, I like that!
- You could experiment with the tomateos in this soup. The canned tomateos come in many varieties of sizes and spices.
- I would also add a little more barley next time around. I considered it when I prepared the soup, but because I had never used barley, I was unsure of how much liquid it would absorb. Maybe 3/4 cup would be good.
- This soup is simple to make, easy on the budget, and delicious!