Beef, Barley, and Bean Soup |
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Prep Time: 20 Minutes Cook Time: 720 Minutes |
Ready In: 740 Minutes Servings: 12 |
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Found in response to an online request, this recipe sounds like something I want to try... so am posting it so I can find it! Ingredients:
1 1/2-2 cups assorted dried navy beans or 1 1/2-2 cups dried black-eyed peas or 1 1/2-2 cups dried lima beans or 1 1/2-2 cups dried kidney beans or 1 1/2-2 cups dried pink beans or 1 1/2-2 cups some of the heirloom dried beans, rinsed and soaked overnight, then rinsed again |
3 tablespoons olive oil |
2 lbs beef stew meat or 2 lbs short rib of beef |
1 large onion, chopped |
2 stalks celery, sliced thinly |
4 carrots, sliced thinly |
2 bay leaves |
2 garlic cloves, minced |
2 tablespoons salt |
3/4 cup pearl barley |
1 tablespoon paprika |
1 tablespoon parsley flakes (or 3 t chopped fresh parsley) |
1 teaspoon dill weed or 2 sprigs fresh dill |
black pepper, to taste |
tomato paste |
Directions:
1. Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
2. Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
3. This can be eaten after 4 or 5 hours, but it improves with longer cooking.
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