Make-Ahead Beef Barley Soup

• 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

1. 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.
2. Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months.
3. To use frozen soup: Thaw in the refrigerator. Place in a saucepan and heat through.

ground beef, onions, celery, water, beef broth, barley, tomatoes, worcestershire sauce, salt, basil

Taken from www.tasteofhome.com/recipes/make-ahead-beef-barley-soup/ (may not work)