Classic Beef and Barley Soup

By Talk2usoon

This rib-sticking favorite makes a perfect supper on a chilly fall or winter weekend. It thickens after standing, so when reheating, add water to thin.

Ingredients

• 10 ounces boneless round steak, cut into 1-inch cubes.
• 1/2 cup pearl barley
• 5 cups water
• 2 carrots, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 teaspoon salt
• 1/4 teaspoon fennel seeds (optional)
• 1/8 teaspoon freshly ground pepper
• 1 cup thawed frozen baby lima beans
• 1 cup sliced mushrooms

Details

Servings 4
Cooking time 60mins

Preparation

Step 1

1. In a large saucepan, combine the meat, barley and water; bring to a boil. Skim off any foam, then add carrots, onion, celery, salt, fennel seeds (if using), and pepper; bring back to a boil.
Reduce the heat and simmer, covered, 45 minutes.

2. Stir in the lima beans and mushrooms; cook, covered until the meat is tender, about 15 minutes longer.

Tip: If you like, spray the saucepan with olive oil non-stick spray and brown the beef before you add barley and water.