The ultimate winter comfort food.
8 cups water
1 cup ground beans
8 oz. mushrooms
1 large onion
1/4 cup barley
2 tsp salt
1/4 tsp pepper
Sauté onion and mushrooms in water or oil; use more or less according to your taste. Add water and barley. Cook about half an hour, add remaining ingredients and cook an additional half hour. Alternatively, you can cook everything at once for an hour. It’s simpler and there’s no great loss in overlooking the beans.
Tova Younger moved to Israel with her family nearly ten years ago, where she became a writer. Her book, Hands-on How-to’s for the Home and Heart, is a collection of tips and techniques to enhance your life, spiritually and practically, and includes over 50 easy recipes! You can purchase it at jewish-e-books.com. For more information email firstname.lastname@example.org.
Personally, I use baby lima beans and I do not grind them. I soak them overnight as I do the barley so that the phytic acid can be soaked out and the beans and barley will cook easier and faster as well.
if someone got a response from her can you please post it?
I was wondering the same thing about the beans? I waited to comment to see if someone would answer but I gave up waiting and I too am curious to know as the rest of the recipe sounds easy and delicious.
In response to all the comments asking the question about this recipe:
please feel free to email Tova Younger at email@example.com. Just bear in mind that she lives in Israel.
what is ground beans??? did you mean to say ground beef?
What is ground beans?
Do I have to cook it first and than ground it?
I was interested in making the mushroom barley soup by Tova Younger, but I don’t know what she means by ground beans.Please explain. Thank you.