Hearty Beef Barley Soup
There's nothing better on a chilly day than a big bowl of this comforting soup, loaded with chunks of tender steak, mushrooms, carrots and barley.
Ingredients
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Vegetable cooking spray
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1 boneless beef sirloin steak or top round steak, cut into 1-inch cubes (about 1 pound)
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2 cups sliced mushrooms
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1/4 tsp. garlic powder
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3 1/2 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
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1/4 tsp. dried thyme leaves, crushed
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Generous dash ground black pepper
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2 medium carrots, sliced (about 1 cup)
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1/2 cup uncooked quick-cooking barley
Directions
1.
Spray a 6-quart saucepot with the cooking spray. Heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned and juices evaporate, stirring often.
2.
Stir the mushrooms and garlic powder in the saucepot. Cook until they're tender.
3.
Stir the broth, thyme, black pepper and carrots in the saucepot. Heat to a boil. Stir in the barley. Reduce the heat to low. Cover and cook for 20 minutes or until the barley is tender.
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Chef Bill's Beef-Barley Soup
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