Bean and Barley Soup Recipe

Try this Bean and Barley Soup Recipe for a nutritious, low-cost meal to warm you during the cold weather season.


| November/December 1977


Save pennies and eat healthy, make this Bean and Barley Soup Recipe for your next meal.

Bean and Barley Soup Recipe

One type of bean or another goes together with barley so well that almost everyone I know has a recipe which combines the two. This one (which was handed down to me from my grandma) is best when made with a stock of beef short ribs and onions . . . but a vegetable stock is all right too.

Boil 1/2 cup of dried baby white limas in a quart of soup stock for about half an hour . . . then add 2/3 cup of barley and continue to simmer the mixture for 20 minutes. Add 3 sliced carrots and 1/2 pound of mushroom pieces (I prefer fresh mushrooms), and simmer the increasingly savory brew for 20 minutes more. Finally, finish off this mid-winter nectar by plopping in the meat from the short ribs (if you used them) and salting and peppering to taste. This soup is great today and even better tomorrow. Serves four.


Read more about bean recipes: Try Nutritious Beans for a Low-Cost Dinner.





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