Beef, Mushroom, and Barley Soup
- Total Time
This “throw it in the pot and forget it” soup features chunks of lean round steak, pearl barley, and plenty of veggies.
uncooked lean beef round16 oz, trimmed of all visible fat and cut into 1-inch chunks
uncooked pearl barley¾ cup(s), pearl variety
uncooked carrot(s)3 medium, chopped
uncooked onion(s)2 medium, chopped
uncooked celery3 rib(s), medium, chopped
table salt1 ½ tsp
fennel seed½ tsp, (optional)
black pepper¼ tsp, freshly ground
cooked lima beans1 ½ cup(s)
Cremini mushrooms1 ½ cup(s), fresh, sliced
- 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.
- 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.