Beef, Mushroom, and Barley Soup

By á-4412

PointsPlus™ Value: 6

Ingredients

• 16 oz lean beef round, trimmed of all visible fat and cut into 1-inch chunks
• 3/4 cup(s) uncooked barley, pearl variety
• 7 cup(s) water
• 3 medium carrot(s), chopped
• 2 medium onion(s), chopped
• 3 stalk(s) celery, chopped (medium)
• 1 1/2 tsp table salt
• 1/2 tsp fennel seed, (optional)
• 1/4 tsp black pepper, freshly ground
• 1 1/2 cup(s) Green Giant Butter Sauce Vegetables Baby Lima Beans, Frozen, or other brand
• 1 1/2 cup(s) cremini mushrooms, fresh, sliced

Details

Servings 6
Preparation time 14mins
Cooking time 84mins

Preparation

Step 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.
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.
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.