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

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