Beef, mushroom, and barley soup

4 - 5
PersonalPoints™ per serving
Total Time
1 hr 24 min
14 min
1 hr 10 min
This “throw it in the pot and forget it” soup features chunks of lean round steak, pearl barley, and plenty of veggies. 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.


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


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 seeds

½ tsp, (optional)

Black pepper

¼ tsp, freshly ground

Cooked lima beans

1½ cup(s)

Cremini mushroom(s)

1½ cup(s), fresh, sliced


  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.