INDIVIDUAL PLASTIC CUPCAKE CONTAINERS RECIPES
VEGETABLE BEEF BARLEY SOUP RECIPE - PILLSBURY.COM
This comforting homemade soup is perfect for chilly winter nights when you need something fresh and filling to serve for dinner. Simmer together ground beef, garden veggies and hearty barley and serve warm—or, pop it in the freezer and reheat later!
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 0 minutes
Yield 16
Number Of Ingredients 12
Steps:
- In very large stockpot, 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.
- 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.
Nutrition Facts : Calories 230 , CarbohydrateContent 31 g, CholesterolContent 35 mg, FatContent 0 , FiberContent 6 g, ProteinContent 17 g, SaturatedFatContent 3 g, ServingSize 1 1/3 Cups, SodiumContent 1070 mg, SugarContent 10 g
VEGETABLE BEEF BARLEY SOUP RECIPE - PILLSBURY.COM
This comforting homemade soup is perfect for chilly winter nights when you need something fresh and filling to serve for dinner. Simmer together ground beef, garden veggies and hearty barley and serve warm—or, pop it in the freezer and reheat later!
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 0 minutes
Yield 16
Number Of Ingredients 12
Steps:
- In very large stockpot, 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.
- 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.
Nutrition Facts : Calories 230 , CarbohydrateContent 31 g, CholesterolContent 35 mg, FatContent 0 , FiberContent 6 g, ProteinContent 17 g, SaturatedFatContent 3 g, ServingSize 1 1/3 Cups, SodiumContent 1070 mg, SugarContent 10 g
AMAZON.COM: MEAL PREP CONTAINERS
Ez Prepa [25 Pack] 32oz 3 Compartment Meal Prep Containers with Lids -Food Storage Containers Plastic, Bento Box, Lunch Containers, Microwavable, Freezer and Dishwasher Safe, Food Containers …
From amazon.com
From amazon.com
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From countrykitchensa.com
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From allrecipes.com
From allrecipes.com
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Preheat the oven to 450°F and set an oven rack in the middle position. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the …
From onceuponachef.com
From onceuponachef.com
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From thespruceeats.com
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From wholesalesuppliesplus.com
From wholesalesuppliesplus.com
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INSIDE.COM
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