member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to A. Kiser      

Recipe Categories:

    Classic Beef and Barley Soup


    Source of Recipe


    Sandra


    Recipe Introduction


    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. Makes 4 servings.
    1 serving = 5 WW points


    List of Ingredients


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


    Instructions


    1. In a large saucepan, combine the meat, barley, and water; bring to a boil.
    2. Skim off any foam, then add the carrots, onion, celery, salt, fennel seeds (if using), and pepper; bring back to a boil.
    3. Reduce the heat and simmer, covered, 45 minutes.
    4. Stir in the lima beans and mushrooms; cook, covered, until the meat is tender, about 15 minutes longer.


    Final Comments


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

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |