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Bean and Barley Soup Nana

When our children came along, my Mom decided that she wanted them to call her Nana, so that became her name in later life.  This soup was a family favorite.  It is a hearty soup, perfect for cold days.  If you want, replace the beef with lamb or mutton to make Scotch Broth.

Makes about 16 servings.

Bean and Barley Soup Nana

Amt Units Ingredient
  ¾ Cup Dried lima beans
  ½ Cup Dried navy beans
1 ½ Lbs Beef Shank, cubed
2   Tbsp Olive oil
  ¼ Cup Dried porcini mushrooms
16   Cups Water
  ½ Tsp Fresh ground pepper
1   Large Bay leaf
  ½ Cup Dried lentils
1   Cup Barley
2   Med Onions, diced
2   Med Carrot, diced
2   Clove Garlic, minced
3   Large Potatoes, peeled and cubed
1 Tbsp Salt
  1. Clean and soak beans overnight in cold water.  Drain well, rinse and drain again, discarding the water each time.
  2. In a large pot, sauté the beef in the oil until browned on all sides.  Do in batches, if necessary, to avoid crowding.
  3. Meanwhile, soak the dried mushrooms in 1 cup of boiling water.  Drain the mushrooms, reserving the soaking water.  If necessary, chop the mushrooms into smaller pieces.  Strain the soaking water to remove any sediment.
  4. Add beans, the water in which the mushrooms were soaked and the plain water to the pot with the beef and bring to a boil.  Add all of the remaining ingredients, except the salt, return to boil and simmer 1 - 2 hours or until all ingredients are well cooked and tender.  Add the salt in the last 20 minutes of cooking.
  5. Add water, if necessary to reach the consistency of a hearty soup.  Return to boil.  Adjust seasoning, and serve.

Nutrition per serving: 214 Calories, 5g Fat (20.6% calories from fat), 13g Protein, 30g Carbohydrate, 8g Dietary Fiber, 12mg Cholesterol, 430 mg Sodium.

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