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cooking good in greene

 Hearty Beef Barley Soup

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Swanson Broth
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Hearty Beef Barley Soup

Prep: 20 minutes Cook: 40 minutes
Makes: 4 servings

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

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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