Dilly Beef Barley Soup

• 3/4 cup dried baby lima beans
• 1/2 cup dried yellow split peas
• 1/2 cup dried green split peas
• 4 medium carrots, sliced
• 4 celery ribs, sliced
• 3 quarts water
• 2 pounds boneless beef short ribs, cut into 1-inch cubes
• 2 medium onions, chopped
• 3/4 cup medium pearl barley
• 5 chicken bouillon cubes
• 4 medium potatoes, peeled and cubed
• 1 tablespoon chopped fresh dill or 1 teaspoon dill weed
• 1-1/2 teaspoons salt, optional
• 1/4 teaspoon pepper

1. In a Dutch oven or soup kettle, combine beans, peas, carrots, celery and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add beef, onions, barley and bouillon; bring to a boil.
2. Skim foam. Reduce heat; cover and simmer for 2 hours or until meat and beans are tender. Add potatoes and simmer for 20 minutes. Add dill, salt if desired and pepper; cook for 5 minutes.

beans, peas, peas, carrots, celery, water, boneless beef short ribs, onions, pearl barley, chicken bouillon cubes, potatoes, dill, salt, pepper

Taken from www.tasteofhome.com/recipes/dilly-beef-barley-soup/ (may not work)