Beef Barley Soup
Recipe from
Swanson Broth & Stock
There's nothing better on a chilly day, than a bowl of this hearty soup...it's so satisfying and simple to prepare, you'll want to make it again and again.
Servings:
4
Prep Time:
20 mins
Total Time:
1 hr
Ingredients
-
2 cupswatersee savings
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1/4 cupuncooked pearl barleysee savings
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1boneless beef sirloin steak or top round steak (about 1 pound), cut into 1-inch cubessee savings
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6 oz.mushrooms, sliced (about 2 cups)see savings
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1 clovegarlic, mincedsee savings
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4 cupsSwanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)see savings
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1/4 tsp.dried thyme leaves, crushedsee savings
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Generous dash ground black peppersee savings
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2medium carrots, sliced (about 1 cup)see savings
Directions
1.
Heat the water in a 2-quart saucepan over medium-high heat to a boil. Add the barley. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the barley is tender, stirring occasionally. Drain the barley well in a colander.
2.
Cook the beef in a 3-quart nonstick saucepan until well browned, stirring often. Pour off any fat.
3.
Stir the mushrooms and garlic in the saucepan and cook until the mushrooms are tender, stirring occasionally.
4.
Stir the broth, thyme, black pepper and carrots in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the carrots are tender. Stir in the barley and cook until the mixture is hot and bubbling.
Tip:
Substitute 1/2 cup quick-cooking barley for the pearl barley. Cook for 12 minutes (or according to the package directions) or until the barley is tender.
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