VEGETABLE BEEF BARLEY SOUP

VEGETABLE BEEF BARLEY SOUP

Nutrition Facts

Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 177
% Daily Value
Total Fat 4.9g
8%
Saturated Fat 1.4g
7%
Cholesterol 39mg
13%
Sodium 579mg
24%
Total Carbohydrate 18.2g
6%
Dietary Fiber 2.9g
12%
Protein 17.1g
34%
Vitamin A 45%
Vitamin C 20%
Calcium 6%
Iron 10%
Total Time

75 min.

Serving & Size

1 CUP (8 OZ LADLE)

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A hearty classic soup chock full of vegetables, beef, and barley made with Campbell's® Signature Low Sodium Chicken Culinary Foundation. This soup is full of rich flavor with less than 600 mg sodium per serving.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
2 lb.
olive oil tbsp.
beef for stew 2 lb.
onion 17 oz. cups
garlic 1 oz. 0 1/4  cups
brown mushroom 2 lb. 12  cups
no salt added tomato paste 4.25 oz. 0 1/4  cups
fresh rosemary leaves 0 1/2  tbsp.
fresh thyme leaves tbsp.
water qt.
reduced sodium soy sauce 0 1/4  cups
cooked barley 17 oz. cups
no salt added diced tomatoes 34 oz. qt.
carrot 9 oz. cups
green beans 7 oz. cups
frozen whole kernel corn 10 oz. cups
black pepper tsp.
kosher salt 1 1/4  tbsp.
Instructions
1. In a kettle, heat oil. Add beef and sauté 8 minutes or until very browned. Remove from kettle and drain well. Hold.
2. Add onions and sauté 8 minutes, stirring often, until very browned and caramelized.

3.  Stir in garlic and continue to cook 2 minutes.
4. Add mushrooms and continue to cook, stirring often, until browned and dry.
5. Mix in tomato paste, rosemary and thyme. Cook 1 minute, stirring often.
6. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, soy sauce, cooked barley and canned tomatoes. Bring to a boil. Reduce heat and simmer for 45 minutes.
7. Stir in carrots and green beans. Cook 5 minutes until almost tender.
8.  Stir in corn, pepper and salt. Return to a simmer.

CCP: Ensure final coook step reaches a minimun internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.

9. Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.
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