Beef, Bean, And Barley Soup
|Dried lima beans||3⁄4 Cup (12 tbs)|
|Beef soup bones||2 Pound (meaty)|
|Safflower oil||1 Teaspoon|
|Carrots||3 , sliced|
|Onion||1 Large, finely chopped|
|Celery stalks||1 , sliced|
|Beef bouillon/1 cup homemade stock||1 Teaspoon|
|Dill weed||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Chopped fresh parsley||2 Teaspoon|
|Split peas||3⁄4 Cup (12 tbs), rinsed and picked over|
|Mushrooms||1⁄2 Pound, sliced, washed, trimmed, and diced|
|Pearl barley||1⁄2 Cup (8 tbs)|
Pick over lima beans and soak overnight.
Brush pan with oil and brown soup bones.
(If skimpy, add about 1/2 pound beef chuck.) Saute the carrots, onion, and celery in oil.
Add bouillon, dill, garlic powder, salt, and parsley.
Drain lima beans, retaining liquid.
peas, and bones (and meat) to pot.
Add enough water to bean liquid to make 2 quarts (if stock is used, include it at this point).
Cover and simmer about 2 hours, or until meat is tender and beans are cooked.
Remove bones and meat.
Cut meat into bite-sized pieces and set aside.
Either leave the soup as is or put into blender or food processor with steel blade to make a thick puree.
Add mushrooms and barley.
Simmer until barley is tender, about 45 minutes.
More water may be needed.
Add meat and adjust seasoning.
Note: Barley can be precooked in 1 cup boiling water to shorten the cooking time.