Cook 5 minutes longer or until heated through. Garnish each serving with Swiss cheese, if desired. Beef and Barley Soup 1-8 oz. Reduce heat and simmer until carrots and barley are tender, about 15 to 20 minutes. Take off any solidified fat from pot roast and sauce.
Scrape sauce from meat into pan.
Simmer, covered until hot, about 3 minutes. Ladle into soup bowls. Cook chili con carne in saucepan until heated through. Divide into 4 soup bowls. Top with a dollop of sour cream and a few cilantro leaves.