Vegetable, Barley, Lima Bean Soup
One of my Mother’s standard soups was a Beef Mushroom Barley soup. It’s a traditional Eastern European Jewish soup dating back many, many generations. My Mother used to make it with a soup bone and beef, loaded with mushrooms and carrots. On a cold Minnesota day it would be a warm hug!
My adaptation is vegetarian. In my opinion, the meat added very little to the soup. I’ve made it with only vegetables for years. It’s a hearty, filling soup, chock full of grains and vegetables. Serve it as a first course or make it a meal with a salad and crusty bread. The last version I made was without the mushrooms and baby carrots as I forgot to put them in. (A brainless day)! It came out just as delicious. Add whichever vegetables you prefer. Soup’s on!
16 oz Pearl Barley
10 oz Lima Beans or Baby Lima Beans
1 lb Mushrooms sliced
16 oz bag frozen Mixed Vegetables (thawed)
16 oz bag frozen Corn (thawed)
6 oz Baby Carrots sliced
1 Onion chopped
2-32 oz containers Vegetable Stock
Water to fill
6 tablespoons Garlic Powder
3-4 tablespoons salt (10 turns of the grinder)
6 tablespoons Montreal Seasoning
3 teaspoons Dried Minced Onion
Dash Pepper to taste (Montreal has pepper in it)
Chop mushrooms, onion and carrots. Add all of the ingredients to the crockpot. Fill water to top. Cook on high for 4 hours or low for 8 hours. I usually do high.
Insta Pot Instructions:
Chop mushrooms, onion and carrots. Add all of the ingredients to the crockpot. Fill water to fill line. I use the Soup setting on the pot. (It’s usually 2:45). Let the steam valve release before opening the pot.
Use a large stockpot or Dutch Oven. Chop mushrooms, onion and carrots. Adjust the amount of Barley and Lima beans as well as the vegetables for the size of your pot. Add all of the ingredients to the crockpot. Fill water to a couple of inches below the top. Cover and bring to a boil. Turn down to lowest simmer and cook for 2 hours or so. Check frequently to stir and make sure the liquid is still in the pot. Add more water as needed.
The soup thickens up when it cools. Just add additional water when you heat it. Enjoy!