Recipe: Vegetable, Hamburger and Barley Soup (freeze ahead)

VEGETABLE, HAMBURGER AND BARLEY SOUP

2 pounds lean (at least 80%) ground beef
2 cups chopped onion
4 cups purchased shredded cabbage
2 cups thinly sliced celery
1 1/2 cups uncooked quick-cooking barley
1 (16 ounce) package Green Giant Frozen Mixed vegetables
5 cans (14.5 oz. each) stewed tomatoes, undrained
2 cartons (32 oz. each) beef broth
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
1 teaspoon garlic-pepper blend
1/2 teaspoon dried thyme leaves

In 8-quart Dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.

Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium-low; cook 20 to 30 minutes or until vegetables and barley are tender, stirring occasionally.

Spoon 5 1/3 cups of the soup into each of four 6-cup freezer/microwave containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.

TO SERVE:
Thaw 1 container of soup in refrigerator for 24 hours, or uncover and thaw in microwave on Defrost for 30 to 40 minutes.

To heat refrigerated or thawed soup, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual soup bowls.

Makes 16 (1 1/3 cup) servings (4 meals)
Source: Easy Back To School Meals Hamburger, The Pillsbury Company, 2004