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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
  Salt 1 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.
Add limas.
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.
Stir often.
Add meat and adjust seasoning.
Note: Barley can be precooked in 1 cup boiling water to shorten the cooking time.

Recipe Summary

Main Dish

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