Jewish Bean and Barley Soup

Western.Chefs's picture

Jan. 10, 2012


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



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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2669Calories from Fat 1104

 % Daily Value*

Total Fat 123 g189.2%

Saturated Fat 49 g245%

Trans Fat 0 g


Sodium 6598 mg274.92%

Total Carbohydrates 167 g55.7%

Dietary Fiber 49 g196%

Sugars 24 g

Protein 220 g440%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet