2 c. dried lima beans
3 lbs. flanken (lean short ribs)
Several marrow bones
3 1/4 qts. water
1/4 c. pearl barley
3 chopped onions
2 crushed garlic cloves
1 chopped carrot
Freshly ground pepper
1 handful chopped parsley

Soak the dried lima beans in water overnight; drain. Put the meat and bones in a large pot. Add the water; bring to a boil. Skim; lower the heat. Simmer for 1 hour. Add the barley, onions, carrot, and lima beans; cook for 2 hours. Add the remaining ingredients. Continue cooking for 20 minutes until everything is tender. Remove the bones from the soup and allow to cool; refrigerate overnight. Remove the surface fat. Heat slowly; season and serve.