Beef, Mushroom, and Barley Soup

5
Total Time
1 hr 24 min
Prep
14 min
Cook
1 hr 10 min
Serves
6
Difficulty
Easy
This “throw it in the pot and forget it” soup features chunks of lean round steak, pearl barley, and plenty of veggies.

Ingredients

uncooked lean beef round

16 oz, trimmed of all visible fat and cut into 1-inch chunks

uncooked pearl barley

¾ cup(s), pearl variety

water

7 cup(s)

uncooked carrot(s)

3 medium, chopped

uncooked onion(s)

2 medium, chopped

uncooked celery

3 rib(s), medium, chopped

table salt

1½ tsp

fennel seed

½ tsp, (optional)

black pepper

¼ tsp, freshly ground

cooked lima beans

1½ cup(s)

cremini mushroom(s)

1½ cup(s), fresh, sliced

Instructions

  1. Combine the beef, barley, and water in a large saucepan; bring to a boil. Skim off any foam, then add the carrots, onions, celery, salt, fennel seeds (if using), and pepper; return to a boil. Reduce the heat and simmer, covered, 45 minutes.
  2. Stir in the lima beans and mushrooms; simmer, covered, until the beef is fork-tender, about 15 minutes longer. Yields about 2 cups per serving.

Notes

If you like, add some chopped fresh herbs—like thyme or marjoram—with the lima beans and mushrooms in step 2, but the soup will be just as delicious without further embellishment.If you want to intensify the flavor of the soup and give it a rich, dark color, spray the saucepan with canola oil nonstick spray before you add the barley and water in step 1, and brown the beef in batches. You can also toast the barley in a large dry skillet over medium-high heat, stirring constantly, until fragrant, about 5 minutes.

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