CHEF JEFF -- ONE BYTE AT A TIME: Flanken Soup

Cheaper cuts of meat work great in soup.

Flanken Soup

1½ cups dried lima beans

2 pounds flank steak

¼ cup pearl barley (optional)

2 onions, diced

1 bay leaf

2 carrots, peeled and diced

½ medium cabbage, coarsely chopped

1 teaspoon coarsely ground pepper

2 teaspoons salt

2 tablespoons brown sugar

2 tablespoons minced parsley

1 lemon

Soak lima beans overnight in water to cover. Drain and place in large soup pot with flank steak and 2½ quarts water. Bring to boil. Skim off foam. Add barley, onions, bay leaf and carrots. Cover loosely. Cook over low heat 2 hours, until meat is tender. Remove meat from pot. Set aside. Add cabbage, pepper, salt, brown sugar and parsley to pot. Cook until cabbage is tender. Chop or shred beef and return to pot; heat through. Taste for seasoning. Add lemon juice as needed.

Yield: Serves 10.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.