Grandma's Flanken, Barley, and Vegetable Soup

By marlabeth19

Ingredients

• 2 lbs. beef flanken (beef short ribs)
• 1 lb. beef marrow bones
• 2 quarts beef stock
• 3 large yellow onions, chopped fine
• 2 soup carrots, peeled and diced into 1/4-inch chunks
• 2 parsnips, peeled and diced into 1/4-inch chunks
• 2 large potatoes, peeled and diced into 1/4-inch chunks
• 1 sweet potato, peeled and diced into 1/4-inch chunks
• 1/2 lb. green beans, cut in 1-inch pieces
• 1/2 lb. white button mushrooms
• 1 bag frozen peas
• 1 bunch curly parsley
• 1 bunch dill
• 2 bay leaves
• 1 c. dried lima beans
• 1 c. dried green peas
• 1 c. dried yellow peas
• 1 c. dried barley
• salt and pepper to taste

Preparation

Step 1

Put beef ribs and marrow bones into a heavy soup pot and add cold water until the meat is just covered. Bring to a boil. Skim off the foam from the top of water.

Prepare bouquet garni of dill, parsley, and bay leaves.

Add vegetables (except peas), dried ingredients, bouquet garni, and stock. Simmer for 60 minutes. Add peas and simmer for another 15 minutes. Remove bouquet garni. Add salt and pepper to taste. Enjoy with crusty bread.