Heat the water in a 2-quart saucepan over medium-high heat to a boil. Add the barley. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the barley is tender, stirring occasionally. Drain.

Cook the beef in a 3-quart nonstick saucepot until it's well browned, stirring often.

Add the mushrooms and garlic and cook until the mushrooms are tender.

Stir the broth, thyme, black pepper and carrots into the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the carrots are tender. Stir in the barley.

Tip:

Substitute 1/2-cup quick-cooking barley for the pearl barley. Cook for 12 minutes (or according to the package directions) or until the barley is tender.

Makes 4 Servings

Sensational Chicken Noodle Soup

Prep: 5 minutes - Cook: 25 minutes

• 4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
• Generous dash ground black pepper
• 1 medium carrot, sliced (about 1/2 cup)
• 1 stalk celery, sliced (about 1/2 cup)
• 1/2 cup uncooked extra wide egg noodles
• 1 cup shredded cooked chicken or turkey

Heat the broth, pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.

Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Asian Soup:

Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.

Mexican Soup:

Add 1/2 cup Pace Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.

Italian Tortellini Soup:

Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.