Barley Bean Soup

1. 1

   Soak dried lima beans for a few hours or overnight.

2. 2

   Drain and add 2 quarts of water in a heavy saucepan.

3. 3

   Add neck bones, onion, parsley, dill weed, barley, salt, pepper and bay leaves.

4. 4

   Bring to a boil and then turn the heat low and simmer for 2 hours or until beans and meat are tender.

5. 5

   Remove bones and cut up chunks of meat.

6. 6

   Return meat to the soup.

7. 7

   Remove bay leaves.

8. 8

   Chill and remove solidified fat.

9. 9

   Reheat when ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.