Beef, Barley, and Bean Soup

Name: Beef, Barley, and Bean Soup
Prep time: 20 min
Cook time: 12 h
Total time: 12 h 20 min
Yield: 12 serving(s)
Ingredients: 1 1/2-2 cups dried pink beans or 1 1/2-2 cups some of the heirloom dried beans, rinsed and soaked overnight, then rinsed again; 3 tablespoons olive oil; 2 lbs beef stew meat or 2 lbs short rib of beef; 1 large onion, chopped; 2 stalks celery, sliced thinly; 4 carrots, sliced thinly; 2 bay leaves; 2 garlic cloves, minced; 2 tablespoons salt; 3/4 cup pearl barley; 1 tablespoon paprika; 1 tablespoon parsley flakes (or 3 T chopped fresh parsley); 1 teaspoon dill weed or 2 sprigs fresh dill; black pepper, to taste; tomato paste

Submitted by Impera_Magna

"Found in response to an online request, this recipe sounds like something I want to try... so am posting it so I can find it!"

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Ready In:: 12hrs 20mins
Ingredients:: 15
Serves:: 12

ingredients

1 ¹⁄₂ - 2 1 1/2-2 cups dried pink beans or 1 1/2-2 cups some of the heirloom dried beans, rinsed and soaked overnight, then rinsed again
3 tablespoons olive oil
2 lbs beef stew meat or 2 lbs short rib of beef
1 large onion, chopped
2 stalks celery, sliced thinly
4 carrots, sliced thinly
2 bay leaves
2 garlic cloves, minced
2 tablespoons salt
³⁄₄ cup pearl barley
1 tablespoon paprika
1 tablespoon parsley flakes (or 3 T chopped fresh parsley)
1 teaspoon dill weed or 2 sprigs fresh dill
black pepper, to taste
tomato paste

directions

Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
This can be eaten after 4 or 5 hours, but it improves with longer cooking.