Lima Bean Barley Soup

"Wonderful recipe from an old community cookbook called *From Noodles to Strudels*, Volume 1. The only changes I made wer to add 1/2 teaspoon of thyme (because I like it!) and to substitute frozen baby limas for regular limas (that was all our supermarket had) and put them in 10 minutes or so later. Hubby raved!"
 
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Ready In:
3hrs 10mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • In a deep pot, combine beef bones, beef and water. Bring to a boil, and skim.
  • Add onion, salt, and pepper. Cover. Simmer 1 hour.
  • Add barley, parsnip, carrots, and celery, and simmer 1 more hour.
  • Add lima beans and taste to see if more salt or pepper is needed. Also add more water a little at a time if you think soup is too thick, and cook until meat and vegetables are tender. Add parsley after soup has cooked 50 minutes.

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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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