Jewish Bean and Barley Soup
|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|
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.
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.
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.