Dilly Beef Barley Soup
3/4 cup dry baby lima beans
1/2 cup dry yellow split peas
1/2 cup dry green split peas
4 medium carrots, sliced
4 rib celery, sliced
3 quarts water
2 pounds boneless beef short ribs, cut 1″ cubes
2 medium onions, chopped
3/4 cup medium pearl barley
5 chicken bouillon cubes
4 medium potatoes, peeled and cubed
1 tablespoon chopped fresh dill (or 1 tsp dillweed)
1 1/2 teaspoons salt, optional
1/4 teaspoon pepper
In a Dutch oven or soup kettle, combine beans, peas, carrots, celery and water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.
Add beef, onions, barley and bouillon; bring to a boil. Skim foam.
Reduce heat; cover and simmer for 2 hours or until meat and beans are tender. Add potatoes and simmer for 20 minutes.
Add dill, salt if desired and pepper; cook for 5 minutes.
Yield: 15 servings (3 3/4 quarts).