Beef, Barley, And Bean Soup

• 1 1/2 - 2 1 1/2-2 cups dried pink beans or 1 1/2-2 cups some of the heirloom dried beans, rinsed and soaked overnight, then rinsed again
• 3 tablespoons olive oil
• 2 lbs beef stew meat or 2 lbs short rib of beef
• 1 large onion, chopped
• 2 stalks celery, sliced thinly
• 4 carrots, sliced thinly
• 2 bay leaves
• 2 garlic cloves, minced
• 2 tablespoons salt
• 3/4 cup pearl barley
• 1 tablespoon paprika
• 1 tablespoon parsley flakes (or 3 T chopped fresh parsley)
• 1 teaspoon dill weed or 2 sprigs fresh dill
• black pepper, to taste
• tomato paste

1. Heat oil in large soup pot, saute onion and beef until brown, add vegetables and continue to saute for 2 minutes, add remaining spices and barley. Stir and saute another 2 minutes.
2. Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
3. This can be eaten after 4 or 5 hours, but it improves with longer cooking.

beans, olive oil, beef stew meat, onion, stalks celery, carrots, bay leaves, garlic, salt, pearl barley, paprika, parsley, dill, black pepper, tomato paste

Taken from www.food.com/recipe/beef-barley-and-bean-soup-163694 (may not work)