RFCJ RECIPE ARCHIVE
Posted by : Myra Shinkman Crockpot Carrot-Lima Bean Soup - meat
8 cups cold water 2 cups dried baby lima beans 1/2 cup pearl barley 2 bunches carrots, about 10 to 12, peeled and diced 2 stalks celery, roughly chopped 2 medium onions, finely chopped 4 cloves garlic, crushed 2 marrow bones (optional) 3 quarts water 1 tablespoon kosher salt 1/2 teaspoon white pepper Small chicken (2 1/2 to 3 pounds), split in half Soak dried baby lima beans in 8 cups cold water overnight. Wash barley until water runs clear. Drain the lima beans and rinse in several changes of cold water. Place barley and lima beans in crockpot together with carrots, celery, onions, garlic, marrow bones, 3 quarts water, salt and pepper. Cover tightly and cook on high 1 hour, stirring occasionally. Add the chicken and more water if necessary (there should be enough to just coverÔ tender and chicken is cooked. Remove marrow bones and discard. Remove chicken and cut into smaller pieces. Return to soup and serve as meal-in-one. Makes 10-12 servings.
