Low Sodium Hearty Beef & Barley Soup

A healthy alternative, this low-sodium beef and barley soup recipe is a winner.

Products you'll need:

CAMPBELL’S® No Salt Added Ready to Use Beef Broth

CAMPBELL’S® No Salt Added Ready to Use Beef Broth

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  • 1 tbsp (15 mL) vegetable oil
  • 3/4 lb (340 g) grilling steak
  • 1 medium carrots, chopped
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, chopped
  • 1 box CAMPBELL’S® No Salt Added Ready to Use Beef Broth
  • 1/4 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.

Recipe 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 left over roast beef as well!

Ratings & Reviews

  • francine b.

    March 17, 2014

    Rating by francine

    This rating was left without a review.

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Amount Per Serving
Calories 290
Fat 11 g
Sodium 135 mg
Carbohydrate 17 g
Dietary Fibre 3 g
Protein 30 g
Calcium 2 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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