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
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.
