Wondering how to make soup from scratch? More than 83% of homemade soups use broth as a base to create a deliciously satisfying dish.
Our weekend recipe for Hearty Beef Barley Soup is a meal in itself. It begins with Swanson Certified Organic Beef Broth and is seasoned with thyme, garlic and mushrooms. With the addition of sirloin steak, this soup delivers a tasty, filling meal in every spoonful.
Prep time is 20 minutes, and cooking time is 40 minutes. All of the ingredients should be available at your local natural and organic food store.
Hearty Beef Barley Soup
Makes 4 servings
- 2 cups water
- 1/4 cup uncooked pearl barley
- 1 tablespoon olive oil
- 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 Certified Organic Beef Broth
- 1/4 teaspoon dried thyme leaves, crushed
- Generous dash ground black pepper
- 2 medium carrots, sliced
Heat water in medium saucepan over medium-high heat; bring to a boil. Add barley. Reduce heat to medium-low. Cover and cook 40 minutes or until barley is tender, stirring occasionally. Drain.
Add olive oil to a 3-quart saucepot. Add beef and cook until well browned, stirring often.
Drain oil. Add mushrooms and garlic; cook until mushrooms are tender.
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.
Cooking Tip: Substitute 1/2 cup quick-cooking barley for pearl barley. Cook 12 minutes (or according to package directions), or until barley is tender.
Recipe and photo courtesy of Swanson Broth