Low Sodium Hearty Beef and Barley Soup

  • prep time25 min
  • total time 55 min
  • serves 4

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™

118 Ratings
Directions for: Low Sodium Hearty Beef and Barley Soup


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


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

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

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.

4. View more quick and easy Campbell's recipes.

See more: Beef, Rice/Grain, Vegetables, Soup, Winter, Comfort Food, Main, Dinner, Quick and Easy


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