Recipe For Beef Barley Soup

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  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 1/2 cup chopped celery
  • 3 cups water
  • 2 (14.5 ounce) cans beef broth
  • 1 cup quick-cooking barley
  • 2 (14.5 ounce) cans diced tomatoes with garlic and onions, undrained
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dried basil


In a Dutch oven, cook beef with onions and celery until meat is no longer pink and vegetables are tender; 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.