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Low Sodium Hearty Beef & Barley Soup
Makes 4 servings. Photo By: Campbell's
By Campbell's



  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.


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!

  • 1 tbsp (15 ml) vegetable oil
  • ¾ lb (340 g) boneless grilling steak cut into bite size cubes
  • 1 medium carrot, chopped
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, chopped
  • 1 box (900 ml) CAMPBELL'S® No Salt Added Ready to Use Beef Broth
  • ¼ cup (60 ml) pot barley
  • 1 tbsp (15ml) balsamic vinegar
  • 1 green onion, thinly sliced