BEEF BARLEY AND LIMA SOUP
T his is an official 5 A Day recipe.
Makes 6 servings.
Ingredients
• 1 cup onion (1 medium), chopped
• 1 cup carrots (2 medium), chopped
• 1 can (14.5 oz) beef broth
• 1 lb. lean beef stew meat, cut in 1/2 inch cubes
• 4 cups water
• 1/4 cup dry pearl barley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 cups cooked (1 cup dry) large lima beans
OR 2 cans (15 oz. Each) butter beans, drained
• 2 Tbsp. parsley, minced
Directions
Place onion and carrots in a large dry saucepan.
Cook over high heat, stirring frequently until vegetables start to brown and stick.
Add 1/2 cup broth; stir to release brown bits.
Cook until liquid evaporates and vegetables begin to stick again, about 5 minutes.
Add 1/2 cup broth and continue cooking until liquid evaporates and vegetables are soft and golden brown.
Add meat and cook until no longer pink.
Stir in remaining broth, water, barley, salt and pepper.
Simmer, covered, 25 minutes.
Add beans and parsley; cook 10 minutes or until barley is soft.
Nutritional Analysis Per Serving: Calories, 252; Fat, 3g; Cholesterol, 40 mg; Fiber, 9g; Sodium, 428 mg; percent calories from fat, 10%
Recipe provided by the California Dry Bean Advisory Board.
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