Split Pea, Beef, and Barley Soup

Ingrediants:

A hearty and flavorful soup. perfect for a rainy day.

• 2 Table Spoons of Olive Oil


• 2 LBS Beef Chuck (cut into small pieces 1 inch or smaller)


• 5 teaspoons Kosher salt


• 1 Table Spoon black Pepper


• 4 large brown onions, chopped up


• 1 leek, finley chopped


• 2 parsnips, peeled and chopped


• 5 stalks of celery, choped


• 2 cups of green split peas (1-16 oz. package)


• 3/4 cup dried Baby Lima Beans


• 3/4 cup pearl Barley


• 5 carrots, peeled, and cut diagnoly in 1 inch slices

Preperation:

1. Heat oil in a 10 Quart pot over medium heat(this is a large recipe, make sure your using a very large pot, or cut the recipe in half). Brown beef in the pot. set aside.


2. add onions, leek, parsnips, celery, and salt and pepper. cook stiring ofter til onions soften, about 5 minutes. Return Beef to the pot, and add split peas, lima beans, and 4 quarts (16 cups, one gallon) of water. increase the heat to high, and bring to a boil. Reduce the heat to a simmer and cook, uncovered, 1 hour, stirring occationaly.


3. Add Barley, and simmer for 45 more minutes, stir in carrots and cook 20 minutes more. season to taste with additional salt and papper to taste. then serve.