Barley Bean Soup
A hearty and nourishing bean and beef soup featuring tender lima beans, pearl barley, and savory herbs, perfect for comforting gatherings or family meals.
Ingredients
Instructions
- Soak dried lima beans for a few hours or overnight.
- Drain the soaked lima beans.
- Add the lima beans and 2 quarts of water to a heavy saucepan.
- Add the beef neck bones, chopped onion, parsley sprigs, dill weed, pearl barley, salt, pepper, and bay leaves.
- Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours or until the beans and meat are tender.
- Remove the bones and cut the meat into chunks.
- Return the meat to the soup.
- Remove the bay leaves from the soup.
- Chill the soup and remove any solidified fat from the top.
- Reheat before serving.
Tips & Substitutions
For a richer flavor, consider adding diced carrots or celery to the soup. If you can't find lima beans, great northern or navy beans are good substitutes. To enhance the broth, a splash of Worcestershire sauce or a dash of smoked paprika can add depth. If you're short on time, using canned beans (drained and rinsed) can reduce cooking time significantly, but adjust the simmering time accordingly.
Serving Suggestions
This hearty barley bean soup pairs beautifully with crusty bread or a fresh garden salad for a complete meal. Consider serving it alongside a light appetizer such as stuffed mushrooms or a cheese platter. For a comforting dinner, serve with a side of Hearty Beef And Vegetable Casserole for a satisfying combination.
Storage & Reheating
Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a splash of water or broth to maintain the desired consistency, and heat on the stovetop or in the microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Barley Bean Soup contains roughly 145 calories, with 7g protein, 27g carbohydrates, and 3g fat. It is an excellent source of vitamin C (49% of the Daily Value), iron (43% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 792mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can definitely adapt this recipe for a slow cooker. After soaking and draining the lima beans, combine all ingredients in the slow cooker with 2 quarts of water. Cook on low for 6-8 hours or until the beans and meat are tender. This method allows the flavors to meld beautifully.
What if I don't have fresh herbs?
If you don't have fresh parsley or dill, you can use dried herbs instead. Use about 1 teaspoon of dried parsley and 1/2 teaspoon of dried dill weed for this recipe. While fresh herbs offer a brighter flavor, dried herbs can still provide great taste and convenience.
How can I make this soup vegetarian?
To make a vegetarian version of this soup, you can omit the beef neck bones and use vegetable broth instead of water. Replace the pearl barley with quinoa or add more beans for protein. Incorporating additional vegetables like carrots, celery, and potatoes will add heartiness to the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).