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BEEF-BARLEY SOUP 8 to 16 oz. cooked roast beef, cut in 1/2-inch cubes 8 c. water 1 medium onion, diced 1/2 c. dry barley 1/2 c. dry lima beans 1/4 c. tomato paste 1 1/2 tsp. salt 1/4 tsp. pepper 1/2 c. fresh dill, minced Put the roast beef and water into a 3 to 4 quart pot and bring to a simmer. Skim the foam. Add the onion, barley, lima beans and tomato paste. Simmer, partly covered, for 2 hours. Add salt and pepper; taste to adjust seasoning. Add dill. Continue to simmer for 1/2 hour. The soup is done when the lima beans are soft enough to mash between your tongue and the roof of your mouth. Makes about 2 quarts. Sliced fresh mushrooms make a nice addition to the soup; add along with the dill. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |