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Beef, Bean and Barley Soup

1 c. dried pea beans (or Great Northern beans)
2 qts. cold water
1 lb. each chuck & flanken
1 tbsp. salt
1/2 c. med. barley
3 carrots, sliced
2 lg. stalks celery, sliced
1 med. onion, sliced
1/8 tsp. ground ginger
Pepper to taste


Soak beans in water 1 hour, add meat and salt. Bring to boil and simmer covered for 1 hour. Add vegetables, barley, and ginger and cook until all ingredients are tender. Remove the meat. Add pepper to taste. This recipe makes 8 cups.


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