Beef Barley Soup

Campbell's Beef Barley Soup Recipe

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.

At a glance

Prep

20 min.

Total

1 hr.

Serves

4

Servings: about 1 1/4 cups each

Cook: 40 min.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

  • Swanson® 50% Less Sodium Beef Broth

    Swanson® 50% Less Sodium Beef Broth

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What You'll Need

2 cups water
1/4 cup uncooked pearl barley
1 pound boneless beef sirloin steak or top round steak, cut into 1-inch cubes
6 ounces mushrooms, sliced (about 2 cups)
1 clove garlic, minced
4 cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
2 medium carrots, sliced (about 1 cup)

How to Make It

  • 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 4-quart 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.

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  • 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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RID#23936

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