Lima Bean and Barley Soup Recipe

12

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

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.