RFCJ RECIPE ARCHIVE
Posted by : Myra Shinkman Crockpot Bean and Barley Soup - meat, pareve
6 cups water 1 cup dried lima or navy beans 1 large onion, diced 2 stalks celery, diced 4 cloves garlic, crushed 1/4 cup corn or vegetable oil 3 quarts beef or chicken broth or water 1/2 cup pearl barley 2 carrots, peeled and diced 1 tablespoon kosher salt to taste changes of cold water. Saute the onion, celery and garlic in oil until vegetables start to turn transparent (about 10 minutes). Transfer to crockpot, add broth or water, barley, carrots and beans. Cover tightly and cook on low 18-24 hours. Season to taste. Makes 8 to 12 servings.
