Lima Bean and Barley Soup

By hmp13

Ingredients

• 1 pound dried lima beans
• 12 cups vegetable stock
• 3 tablespoons olive oil
• 2 bay leaves
• 1 large Spanish onion, peeled and diced
• ½ cup chopped fresh parsley
• 2 cloves garlic, minced
• 6 dashes Worcestershire sauce
• 4 carrots, peeled and sliced into disks
• 1 tablespoon balsamic vinegar
• 3 ribs celery, diced
• salt and pepper
• ½ pound pearl barley

Details

Servings 12

Preparation

Step 1

Combine the lima beans and 2 quarts of water in a 4-6 quart saucepan over high heat. Cover, bring to a boil, then turn off the heat. Let the beans sit for an hour or two. Drain before adding to the soup. In a stockpot heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery. Sauté for 10 minutes. Add the lima beans and barley. Sauté for an additional 2 minutes. Add the stock and bay leaves. Bring to a boil. Reduce the heat to medium and simmer for 1 to 1 ¼ hours, or until the lima beans are thoroughly cooked, adding more stock if the soup looks dry. Add the parsley, Worcestershire sauce, vinegar, salt and pepper. Remove the bay leaves before serving.