Recipe(tried): Beefy Mexican Soup and Beefy Barley Soup - Soups that freeze well

Actually most soups can be frozen, pea or bean or chili freezes beautifully. Here are a couple I keep in the freezer during the winter months for a quick meal.

BEEFY MEXICAN SOUP
Makes about 9 cups

1 pound ground beef
1 medium onion, chopped
1/4 cup chopped green pepper
5 cups water
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1 can (14 ounces) diced tomatoes
1 can (8 ounces) whole kernel corn
2 tablespoons sliced pitted-ripe olives
1 box of Hamburger Helper CHILI TOMATO mix
Corn chips (optional, for serving)

Cook and stir ground beef, onion and green pepper in Dutch oven until beef is brown; drain. (I rinse it under hot water to get rid of all the fat)

Stir in packet of Sauce Mix, water, chili powder, garlic salt, salt and tomatoes (with liquid); Heat to boiling, stirring constantly; reduce heat. Cover and simmer, stirring occasionally, 10 minutes.

Stir in macaroni (I only use half of the package of macaroni and then boil the macaroni separately and then add it to the soup), corn (with liquid) and olives. Cover and cook 10 minutes longer. Garnish with corn chips if desired.

NOTES:
- Sometimes I don't use the green pepper or olives - depends what I have on hand.
- The reason I boil the macaroni first is that I found when I added it to the soup in its hard state, it made the soup very thick. I guess it's just whatever you prefer.

High Altitude Directions (3500 to 6500); Cover and cook until macaroni is tender, 15 to 20 minutes.

---

BEEF BARLEY SOUP

2 pounds beef short ribs with bones
5 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 medium onion, chopped
1 1/2 teaspoon salt (optional)
1/8 teaspoon ground black pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley, uncooked
1/4 cup minced fresh parsley

In a soup kettle, combine ribs, 5 cups water, tomatoes, onion, salt (if desired) and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat.

Remove meat from bones and cut into bit-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. reduce heat; cover and simmer 15 minutes.

Add barley; return to a boil. reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.

Makes 8 servings (2 quarts)
Source: Taste of Home magazine, Oct/Nov 1996