Barley-Bean Soup

Cuisine: Jewish
Courses: Soup
Serves: 6 people

Recipe Ingredients

1 1/2 cups		Dried lima beans
2 lbs		Plate flank
2 1/2 x		Water
1/4 cup		Pearl barley
2		Onions - diced
2 teaspoons		Salt
1/2 teaspoon		Pepper
2 tablespoons		Chopped parsley

Recipe Instructions

Soak the beans overnight in water to cover. Drain.

Cook the meat in the water for 45 minutes. Add the barley, onions and beans. Cook over low heat 1 1/2 hours. Add the salt, pepper and parsley. Cook 10 minutes, or until the meat and beans are tender. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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