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Recipes

Harvest Breakfast Barley Bowl

Made With:

Soups

Signature Harvest Butternut Squash

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

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Tip

• Alternatively, top each serving with a poached egg.

• For a nut-free substitute, sprinkle with toasted chickpeas, pumpkin seeds or sunflower seeds.

Recipe Tips:

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

75 min.

Serving & Size

1 bowl

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.

Nutrition Facts

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 %
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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Olive oil 1/4 cup 60  mL
Thinly sliced shallots 2 cups 500  mL
Dried thyme 2 tbsp 30  mL
Each salt and pepper, divided 2 tsp 10  mL
Campbell’s Signature Harvest Butternut Squash Soup 1 pouch (8 cups/4 lb) 1  pouch (1.81 kg)
Barley 4 tsp 20  mL
Water 3 cups 750  mL
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.)
Ingredients Weight Measure
Weight Measure
Brussels sprouts, trimmed and halved 4 lbs 2  kg
8 slices chopped thick-cut bacon 300 g 10 oz 300  g
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.
Ingredients Weight Measure
Weight Measure
Butter 1 cup 250  mL
Eggs
Toasted pecans 1 cup 250  mL
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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