Barley-Bean Soup, Grandma's (D/P,
TNT)
Serves: 8 |
Bean Mix:
1 pound green split peas
1 pound yellow split peas
1 pound lima beans
1 pound pearl barley
For the soup:
2 cups bean mix
8 cups water
2 carrots chopped
2 stalks celery, chopped
1 large onion, chopped
2 to 3 cloves garlic, chopped or whole
1 to 2 tbsp. Italian herbs
1 14-ounce can (about 400 g) stewed tomatoes,
chopped
1/8 cup mushroom soup powder |
|
Make Bean Mix: Mix together in a
large jar. Add a couple of bay leaves, and store
until ready to make a pot of soup.
Make Soup: Rinse beans, and place in large pot with
the water. Bring to a boil, skim the scum, and add
the chopped vegetables.
Lower heat to a simmer, and cook until veggies are
tender and beans are soft. Add herbs, stewed
tomatoes, soup powder, and 1/4 tsp. baking soda, if
desired.
Serve with cheese and crackers or toast.
Soup thickens overnight, and may be thinned with
milk, tomato broth, or water.
Poster's Notes:Try using Manischewitz tubes, but
then figured out what she liked. The name of the
soup came from my daughter, who loved this when she
was little.
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