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Harvest Breakfast Barley Bowl

Harvest Breakfast Barley Bowl

Nutrition Facts

Serving Size
Amount Per Serving
Calories 570
% Daily Value
Total Fat 32g
49%
Saturated Fat 13g
65%
Cholesterol 235mg
78%
Sodium 870mg
36%
Total Carbohydrate 59mg
20%
Dietary Fiber 11g
44%
Protein 17g
34%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

55 min.

Serving & Size

1 bowl

Add To Pantry

Nutty whole grain barley is cooked in Harvest Butternut Squash Soup, then topped with bacon- roasted Brussels sprouts and a fried egg for a very satisfying autumn-inspired breakfast bowl.

Recipe Yields:

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

Ingredients Metric Imperial
Olive oil 60 mL 1/4 cup
Thinly sliced shallots 500 mL 2 cups
Dried thyme 30 mL 2 tbsp
Each salt and pepper, divided 10 mL 2 tsp
Campbell’s Signature Harvest Butternut Squash Soup
1 pouch (1.81 kg)
1 pouch (8 cups/4 lb)

Rich butternut squash simmered with cream and a blend of warm spices including ginger, cinnamon and nutmeg.

Barley 20 mL 4 tsp
Water 750 mL 3 cups
Brussels sprouts, trimmed and halved 2 kg 4 lbs
8 slices chopped thick-cut bacon 300 g 300 g 10 oz
Butter 250 mL 1 cup
Eggs
Toasted pecans 250 mL 1 cup
Instructions
1. Heat oil in large saucepan set over medium heat. Cook shallots, thyme and half of the salt and pepper for about 5 minutes or until tender. Stir in soup, barley and 3 cups (750 mL) water; bring to simmer.

2. Cover and cook for 35 to 40 minutes or until barley is tender and most of the liquid is absorbed. Let stand for 10 minutes and fluff with fork. Hold for service. (Makes 12 cups/3 L.)
3. Preheat oven to 425°F (220°C). Toss together Brussels sprouts and bacon. Transfer to parchment paper–lined baking sheet. Roast for 20 to 25 minutes or until bacon is crispy and Brussels sprouts are tender. Hold for service.

Recipe Tip

  1. Serving: Melt 1 tbsp (15 mL) butter in small skillet set over medium heat. Break egg into skillet; sprinkle with a pinch of remaining salt and pepper. Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side up or cook to desired doneness. Spoon 3/4 cup (175 mL) barley into serving bowl. Top with 1/2 cup (125 mL) Brussels sprouts. Sprinkle with 1 tbsp (15 mL) pecans. Top with fried egg.
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