Beef and Barley Soup

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.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 12 servings
  • Makes: 3 (4-serving) portions
  • Prep: 30 mins
  • Freeze: up to 3 months
  • Cook: 30 mins

Beef and Barley Soup

Directions

  1. 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.
  2. 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

  1. 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.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Beef and Barley Soup)

  • Per serving:
  • 316 kcal ,
  • 11 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 72 mg chol. ,
  • 1080 mg sodium ,
  • 27 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 28 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close