Lima Bean and Barley Soup (NES) Recipe

12

Ingredients

1 pound dried large lima beans
3 tablespoon olive oil
1 large onion, peeled and diced
2 cloves garlic, minced
4 carrots, peeled and sliced into disks
3 ribs celery, diced
1/2 pound pearl barley
12 cups chicken stock, plus additional as needed
2 bay leaves
1/2 cup chopped fresh parsley
6 dashes Worcestershire sauce
1 tablespoon balsamic vinegar
Salt and pepper

Preparation

Step 1

Combine the lima beans and 2 quarts of water in a 4 to 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. Saute 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.