Prep time
25 MIN
Total time
55 MIN
A healthy alternative, this low-sodium beef and barley soup recipe is a winner.



  1. Brown cubed 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!

Recipe Made With

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

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  • 5 Stars

    Rating by francine

    This rating was left without a review.

    francine b. | March 17, 2014

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