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Barley Bean Soup

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Ingredients
  Beef shank slice 2 , sawed into pieces 1 1/2 inches thick
  Ham knuckle 2 Small
  Dried navy beans 1⁄2 Cup (8 tbs)
  Pearl barley 1⁄4 Cup (4 tbs)
  Sliced celery tops 2
  Onion 1 , chopped
  Cold water 8 Cup (128 tbs)
Directions

Place beef shank, ham knuckles, navy beans, barley, celery tops, and onion in a large kettle.
Pour over cold water; cover and simmer 3 hours.
Remove meat, and when cool enough to handle, slice from the bone and cut in small pieces.
Return meat to soup, season with salt and pepper, and heat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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