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Bean and Barley Soup Recipe

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This recipe for Bean and Barley Soup, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Kleinman
Added: Friday, March 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Great Northern Beans
1 box barley (medium)
5 carrots, diced
4 celery stalks, diced
1 large onion, diced
Chicken gravy (or alternative, see below)

Directions:
Directions:
Wash beans and soak overnight. Use large heavy soup pot (5-6 quart). Cover beans with water (pot will be 3/4's full). Cover pot and boil slowly for 30 minutes, stirring occasionally. Add vegetables and simmer for 2 hours. Add leftover chicken or beef gravy OR 2 tbsp Osem chicken style consommé OR 2 tbsp Karmel Kosher chicken soup base. When vegetables are softened, add about 2 handfuls of barley. Cook until thickened, stirring occasionally.

 

 

 

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