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Beef Barley Soup

Beef Barley Soup

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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.

serves 4 people

Ingredients

cost per recipe: $10.88

The price is determined by the national average.

  • 2

    cups water

  • 1/4

    cup uncooked pearl barley

  • 1

    pound boneless beef sirloin steakor 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 carrot, sliced (about 1 cup)

view nutrition info

How to Make It

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. Cook the beef in a 4-quart saucepan until well browned, stirring often.  Pour off any fat. Stir the mushrooms and garlic in the saucepan and cook until the mushrooms are tender, stirring occasionally. 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.
Step 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.

Step 2

Cook the beef in a 4-quart saucepan until well browned, stirring often.  Pour off any fat.

Step 3

Stir the mushrooms and garlic in the saucepan and cook until the mushrooms are tender, stirring occasionally.

Step 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.

Recipe Tips

  • 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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Made With
 Swanson® Beef Broth

Swanson® Beef Broth

BUY NOW
Swanson® 50% Less Sodium Beef Broth

Swanson® 50% Less Sodium Beef Broth

BUY NOW

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