Weekly Recipe: Beef, Mushroom & Barley Soup

Beef, Mushroom & Barley Soup
Serves 6
6 Points value and Core

1 lb boneless top round steak, trimmed and cut into 1" chunks
3/4 cup pearl barley
7 cups water
3 carrots, chopped
3 celery stalks, chopped
2 onions, chopped
1 1/2 tsp salt
1/2 tsp fennel seeds (optional)
1/4 tsp black pepper
1 1/2 cups thawed frozen baby lima beans
1 1/2 cups sliced mushrooms

Combine the beef, barley, and water in a large saucepan; bring to a boil. Skim off any foam, then add the carrots, celery, onions, salt, fennel seeds, 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 meat is tender, about 15 minutes longer.

Per serving: 301 calories, 6g fat (2g sat fat), 9g fiber, 666mg sodium

-- from Best Eats cookbook