Barley-bean soup <meat>
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried lima beans |
| 2 | pounds | Plate flank |
| 2½ | quart | Water |
| ¼ | cup | Pearl barley |
| 2 | Onions -- diced | |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Chopped parsley |
Directions
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 1½ hours. Add the salt, pepper and parsley. Cook 10 minutes, or until the meat and beans are tender. Serves 6 to 8.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formattedfor MasterCook II by: Joe Comiskey JPMD44A
on 03-09-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish