Beef Barley Soup (Taste Of Home)

2 lbs ground beef

2 medium onions, chopped

1/2 cup chopped celery

3 cups water

2 cans (14 1/2 oz each) beef broth

1 cup quick-cooking barley

2 cans (14 1/2 oz each) diced tomatoes with garlic and onion, undrained

2 tsp Worcestershire sauce

1 tsp salt

1 tsp dried basil

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.

Stir in the remaining ingredients; heat through. Transfer to three 1-quart freezer containers; cover and freeze for up to 3 months.

To use frozen soup: thaw in the refrigerator. Place in a saucepan and heat through.