This soup may seem simple, but it doesn't skimp on flavor. This yummy make-ahead soup recipe can be frozen for up to 3 months, so you'll always have a tasty dinner at the ready.

Source: Better Homes and Gardens

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Jason Donnelly

Recipe Summary

prep:
30 mins
freeze:
up to 3 months
cook:
30 mins
Servings:
12
Yield:
3 (4-serving) portions
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Ingredients

Ingredient Checklist
To serve (each portion)

Directions

Instructions Checklist
  • In a large Dutch cook ground beef, half at a time, over medium-high heat until browned. Drain well. Return all meat to Dutch oven; stir in the dried basil, pepper, and salt. Let cool.

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  • Divide cooled meat, tomatoes, carrots, and barley among three 1-gallon resealable plastic freezer bags. Squeeze air from bags, seal, and freeze up to 3 months.

To serve
  • In a 4- to 5-quart Dutch oven bring broth to boiling; add frozen ingredients. Return to boiling; reduce heat. Simmer, covered, about 30 minutes or until barley and carrots are tender. If desired, top servings with fresh basil.

Nutrition Facts

316 calories; total fat 11g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 4g; cholesterol 72mg; sodium 1080mg; potassium 701mg; carbohydrates 27g; fiber 4g; sugar 7g; protein 28g; trans fatty acid 1g; vitamin a 5568IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 23mcg; vitamin b12 2mcg; calcium 54mg; iron 3mg.
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Reviews

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