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cooking good in greene |
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Hearty Beef Barley Soup
All materials courtesy of:
Swanson Broth
Back to All
About Soup index
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Prep: 20 minutes Cook: 40 minutes
Makes: 4 servings |
Ingratiates:
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 |
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Directions:
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.
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