Low Sodium Beef Barley Soup
A healthy alternative, this low-sodium beef and barley soup recipe is a winner.
- Brown cubed beef with oil heavy bottomed sauce pan or Dutch oven at medium-high heat.
- Stir in carrot, onion, celery and garlic. Cook for 5 minutes
- 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.
- 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!
Recipe Made With
CAMPBELL’S® No Salt Added Ready to Use Beef Broth
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