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Barley-Bean-Split Pea Soup (M, TNT)
Source: Self
Serves: 4-6

1/2 lb. split green peas
1/2 lb. red lentils
4 tbsp. heaped pearl barley
4 tbsp. white haricot beans
1/2 lb. soup meat (flanken, or shin beef, or whatever you can get)
3 pints of water
1 meat/marrow bone
Salt and pepper to taste
2 large carrots cut into thick slices
1 large parsnip, cut in chunks
1 turnip, cubed
A small swede (rutabaga), cubed
2 stalks of celery, sliced
1 leek, chopped up (optional)

Wash everything, cut/dice vegetables as directed, and put it all into a big pot.

Bring to a boil and then simmer for about 2 hours, until the beans almost dissolve and the meat is falling to bits. You can add more water at any point if it looks too thick. Adjust the seasoning and take out the bone. I cut the meat into small chunks at this point and then freeze some portions for other times.

Poster's Notes:
This is not just tried and true, but you could say it is worn out! My family has been making it forever. You can alter the amounts with excellent results. It is the ultimate in winter comfort food!

Posted by Sandra Vincent

Nutritional Info Per Serving: N/A