Soak beans over night in cold water. Drain and cook in the boiling, salted water, let cook 1 hour or more, then add barley and cook until both are tender several hours more. As water evaporates add the soup stock strained, place in the oven season to taste and bake until soup has just been absorbed by the grains, not browned. Use Turkey, Goose or any other soup stock made from the scraps of left over meat and bones of poultry.
© 1903 All rights reserved. Published by Echo Point.