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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/4 cups each)
Beef Barley Soup
There's nothing better on a chilly day, than a bowl of this hearty's so satisfying and simple to prepare, you'll want to make it again and again.
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Serves: 4 servings (about 1 1/4 cups each)
Prep Time: 20 minutes
Cook Time: 40 minutes
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2 cups water
1/4 cup uncooked pearl barley
1 boneless beef sirloin steak or top round steak (about 1 pound), cut into 1-inch cubes
6 ounces mushroom, sliced (about 2 cups)
1 clove garlic, minced
4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
1/4 teaspoon dried thyme leaves, crushed
Generous dash ground black pepper
2 medium carrots, sliced (about 1 cup)

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 3-quart nonstick 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.

Nutritional Values per Serving using Swanson® Beef Broth: Calories 255, Total Fat 5g, Saturated Fat 2g, Cholesterol 42mg, Sodium 823mg, Total Carbohydrate 25g, Dietary Fiber 5g, Protein 28g, Vitamin A 74%DV, Vitamin C 5%DV, Calcium 4%DV, Iron 14%DV

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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