BeefBarleySoup

There are still a few cold nights ahead of us before the warm weather is here to stay! Try to soup recipe to fight the chill.

Prep Time:   25 minutes

Cook Time:  30 Minutes

Makes 4 servings

Ingredients:

  • 1 tbsp (15 ml) vegetable oil
  • ¾ lb (340 g) boneless grilling steak cut into bite size cubes
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, chopped
  • 1 box (900 ml) Campbell’s® No Salt Added Ready to Use Beef broth
  • ¼ cup (60 ml) pot barley
  • 1 tbsp (15 ml) balsamic vinegar
  • 1 green onion, thinly sliced

 

Directions: 

Brown beef with oil in heavy bottomed sauce pan or Dutch oven at medium-high heat.

Stir in carrot, onion, celery and garlic. Cook for 5 minutes.

Add broth, barley and vinegar. Heat to a boil. Reduce heat to low and cook covered for 30 minutes.  Serve with green onion sprinkled on top.

Source: CookwithCampbells.ca

Chef Bob’s Tips:
Don’t have balsamic vinegar in the house?  Substitute 2 tsp (10 ml) red wine vinegar and 1 tsp (5 ml) brown sugar or molasses.  This recipe works really well with leftover roast beef as well!

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