Barley-Bean Soup

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dried lima beans
2 lbs	908g / 32oz	Plate flank
2 1/2		Water
1/4 cup	59ml	Pearl barley
2		Onions - diced
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
2 tablespoons	30ml	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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