Barley Bean Soup Recipe
Ingredients
| 2 slices beef shank, sawed into pieces | ||
| 1 1/2 inches thick | ||
| 2 small ham knuckles | ||
| Navy beans | 1/2 Cup (16 tbs), dried | |
| 1/4 cup pearl barley | ||
| 2 sliced celery tops | ||
| Onion | 1 , chopped | |
| Cold water | 8 Cup (16 tbs) | |
Directions
Place beef shank, ham knuckles, navy beans, barley, celery tops, and onion in a large kettle.
Pour over cold water; cover and simmer 3 hours.
Remove meat, and when cool enough to handle, slice from the bone and cut in small pieces.
Return meat to soup, season with salt and pepper, and heat.
Pour over cold water; cover and simmer 3 hours.
Remove meat, and when cool enough to handle, slice from the bone and cut in small pieces.
Return meat to soup, season with salt and pepper, and heat.
Chef
