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Low Sodium Hearty Beef and Barley Soup

Low Sodium Hearty Beef and Barley Soup
Prep Time
25 min
Cook Time
30 min
Yields
4 servings

This recipe works really well with left over roast beef as well!

Tip: 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.

Courtesy of CookWithCampbells.ca™

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ingredients

1
Tbsp (15 mL) vegetable oil
¾
lb(s) (340 g) boneless grilling steak cut into bite size cubes
1
medium carrot, chopped
1
medium onion, chopped
1
stalks celery, 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
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directions

Step 1

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

Step 2

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

Step 3

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

Step 4

View more quick and easy Campbell’s recipes.

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