Description
A recipe for Hearty Beef Barley Soup

Ingredients

• 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
  
• 1 clove garlic, minced
  
• 4 cups Swanson Beef Broth (regular, 50% Less Sodium or Certified Organic)
  
• 1/4 teaspoon dried thyme leaves, crushed
  
• Generous dash ground black pepper
  
• 2 medium carrots, sliced

Preparation
Prep: 20 minutes | Cook: 40 minutes

1. Heat water in medium saucepan over medium-high heat to a boil. Add barley. Reduce heat to medium-low. Cover and cook 40 minutes or until barley is tender, stirring occasionally. Drain.

2. Cook beef in 3-quart nonstick saucepot until well browned, stirring often.

3. Add mushrooms and garlic and cook until mushrooms are tender.

4. Stir in broth, thyme, black pepper and carrots. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until carrots are tender. Stir in barley.

Tip: Substitute 1/2 cup quick-cooking barley for pearl barley. Cook 12 minutes (or according to package directions) or until barley is tender.

Nutrition
no information available

Serves
Makes: 4 servings

Variations
no information available