Rich stocks form the backbone of the most comforting winter meals, and this recipe takes full advantage of that principle. By simmering meaty veal bones alongside the beans, you create a broth that is gelatinous, silky, and deeply flavorful without needing store-bought bouillon.
The addition of whole barley introduces a wonderful chewiness that contrasts with the creaminess of the slow-cooked lima beans. It is an old-fashioned method of thickening soup that feels substantial and satisfying. This is a meal meant to be cooked slowly over a quiet afternoon, allowing the ingredients to marry completely before they reach the bowl.
Prep time: 15 minutes (plus overnight soaking) Cook time: 2.5 hours Servings: 4 to 6
The Ingredients
- 1 cup dried lima beans
- 2 lbs. meaty veal bones (shoulder or neck)
- 3 carrots, peeled and diced
- ¼ cup whole barley
- 2 onions, cut into chunks
- 3 fresh tomatoes, quartered (or 2 cups tomato juice)
- 2 bay leaves
- Salt and pepper to taste
- 4 cups water (divided use), plus more for soaking
Instructions
- Soak the Beans: The night before you plan to cook, rinse the dried lima beans and place them in a bowl. Cover with 2 cups of water and let them soak overnight to soften.
- The First Simmer: The next day, drain the soaking liquid (optional, or use it if you prefer). Place the beans, veal bones, bay leaves, and 2 cups of fresh water (or stock for a richer flavor) into a large soup pot.
- Cook the Meat and Beans: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 1 ½ hours, or until the beans are beginning to soften and the meat is tender.
- Add Vegetables and Barley: Add the diced carrots, chunked onions, barley, and tomatoes (or tomato juice) to the pot.
- Final Simmer: Continue to simmer the soup for another hour. You want the carrots to be tender, the barley to be cooked through, and the meat to be falling off the bone.
- Serve: Remove the bay leaves and bones (pulling any loose meat off to return to the soup) before serving hot.
Notes from the Kitchen
- The Barley: A ¼ cup is standard for this volume of liquid, as barley expands significantly as it cooks.
- Meat Substitutions: If veal bones are difficult to find at your local butcher, beef shanks or short ribs make an excellent substitute, providing a similar depth of flavor.
- Liquid Levels: Barley is thirsty. If the soup looks too thick during the final hour of simmering, do not hesitate to add an extra splash of water or broth to reach your desired consistency.
If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these rustic traditions without the distraction of ads.
A Hardy Soup of Barley and Veal
This old-fashioned Lima Bean Soup is built on a foundation of homemade stock using meaty veal bones for a rich, silky broth. Simmered slowly with dried beans, carrots, and whole barley, it creates a thick and satisfying meal. The addition of barley provides a delightful texture that complements the creaminess of the soft beans.
Ingredients
Instructions
Soak the Beans
-
The night before you plan to cook, rinse the dried lima beans and place them in a bowl. Cover with 2 cups of water and let them soak overnight to soften.
The First Simmer
-
The next day, drain the soaking liquid (optional, or use it if you prefer). Place the beans, veal bones, bay leaves, and 2 cups of fresh water (or stock for a richer flavor) into a large soup pot.
Cook the Meat and Beans
-
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 1 ½ hours, or until the beans are beginning to soften and the meat is tender.
Add Vegetables and Barley
-
Add the diced carrots, chunked onions, barley, and tomatoes (or tomato juice) to the pot.
Final Simmer
-
Continue to simmer the soup for another hour. You want the carrots to be tender, the barley to be cooked through, and the meat to be falling off the bone.
Serve:
-
Remove the bay leaves and bones (pulling any loose meat off to return to the soup) before serving hot.
Note
- The Barley: A ¼ cup is standard for this volume of liquid, as barley expands significantly as it cooks.
- Meat Substitutions: If veal bones are difficult to find at your local butcher, beef shanks or short ribs make an excellent substitute, providing a similar depth of flavor.
- Liquid Levels: Barley is thirsty. If the soup looks too thick during the final hour of simmering, do not hesitate to add an extra splash of water or broth to reach your desired consistency.
