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!
Accuracy is believed to be good, but is not guaranteed.
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