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Jewish Bean and Barley Soup

Western.Chefs's picture
Ingredients
  Water 2 Quart
  Navy beans 1 Cup (16 tbs)
  Beef chuck 1 Pound
  Beef flank 1 Pound
  Medium barley 1⁄2 Cup (8 tbs)
  Carrots 3 , peeled and sliced
  Celery stalks 2 Large, sliced
  Onion 1 Medium, sliced
  Ginger 1⁄8 Teaspoon
  Salt 1 Tablespoon
  Pepper To Taste
Directions

GETTING READY
1. Take a bowl and pour 2 quarts of water into it and add beans. Allow the beans to soak overnight or quickly soak and drain the water, just sometime before cooking.

MAKING
2. Take a saucepan, add soaked beans with some water and stir meats into it. Boil the mixture and then simmer for about an hour by covering the saucepan.
3. Stir in vegetables, barley, ginger and cook until all ingredients are soft.
4. Stir in salt and pepper.

SERVING
5. Separate the meat and serve it along with soup as an accompaniment or serve the meat with other dishes. You can even serve the soup as a complete meal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
60 Minutes

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2669 Calories from Fat 1104

% Daily Value*

Total Fat 123 g188.6%

Saturated Fat 49.1 g245.5%

Trans Fat 0 g

Cholesterol 485.3 mg161.8%

Sodium 6598 mg274.9%

Total Carbohydrates 167 g55.7%

Dietary Fiber 49.3 g197%

Sugars 24.7 g

Protein 220 g440.8%

Vitamin A 623.3% Vitamin C 50.1%

Calcium 54.6% Iron 132.3%

*Based on a 2000 Calorie diet

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Jewish Bean And Barley Soup Recipe