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Barley-Bean Soup, Grandma's (D/P, TNT)
Source: Maisie Wolfson
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:
My Mom used to buy the 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.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A