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.
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 (about 2 cups)
- 1 clove garlic, minced
- 4 cups Swanson® Beef Broth or 100% Natural, 50% Less Sodium Beef Broth
- 1/4 teaspoon dried thyme, crushed
- 1/8 teaspoon ground black pepper
- 2 medium carrot, sliced (about 1 cup)
Instructions
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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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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.
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Step 2
Cook the beef in a 4-quart saucepan until well browned, stirring often. Pour off any fat.
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Step 3
Stir the mushrooms and garlic in the saucepan and cook until the mushrooms are tender, stirring occasionally.
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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.
