Dilly Beef Barley Soup Recipe

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My mother and grandmother were wonderful cooks who taught me to create foods that were both attractive and full-flavored. This soup from Mom meets those requirements nicely.

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Dilly Beef Barley Soup Recipe

Prep: 20 min. Cook: 4 hours

Yield: 15 Servings

20 240 260

Ingredients

3/4 cup dried baby lima beans
1/2 cup dried yellow split peas
1/2 cup dried green split peas
4 medium carrots, sliced
4 celery ribs, sliced
3 quarts water
2 pounds boneless beef short ribs, cut into 1-inch cubes
2 medium onions, chopped
3/4 cup medium pearl barley
5 chicken bouillon cubes
4 medium potatoes, peeled and cubed
1 tablespoon chopped fresh dill or 1 teaspoon dill weed
1-1/2 teaspoons salt, optional
1/4 teaspoon pepper

Directions

In a Dutch oven or soup kettle, combine beans, peas, carrots, celery and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add beef, onions, barley and bouillon; bring to a boil.
Skim foam. Reduce heat; cover and simmer for 2 hours or until meat and beans are tender. Add potatoes and simmer for 20 minutes. Add dill, salt if desired and pepper; cook for 5 minutes. Yield: 15 servings (3-3/4 quarts).

Originally published as Dilly Beef Barley Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p14