Home-Style Canter’s

DEAR SOS: Canter’s on Fairfax Avenue has a bean and barley soup that’s terrific. Help.

SHIRLEY ROSEN

Oceanside

DEAR SHIRLEY: This is the recipe from Jacqueline Canter of Canter’s. She says the recipe is made in large quantities, so it may taste a little different when translated to a home recipe. Still, the ingredients are identical and you can play around with proportions to suit your taste.

Canter’s Fairfax Barley Bean Soup

Active Work Time: 15 minutes * Total Preparation Time: 1 hour 15 minutes

8 cups chicken broth

2 large carrots, diced

1 small onion, minced

2 ribs celery, diced

1/3 cup chicken gizzards, cooked and chopped

1/2 cup barley

1/4 cup fresh lima beans

2 tablespoons butter

Salt, pepper

Garlic powder

* Combine broth, carrots, onion and celery in large pot. Bring to simmer. Add gizzards, barley and lima beans, stirring to keep beans from sticking. Bring again to simmer and add butter. Season with salt, pepper and garlic powder to taste. Cook over low heat, stirring occasionally, until beans are tender and barley is soft, about 1 hour.

6 servings. Each serving: 181 calories; 1,153 mg sodium; 20 mg cholesterol; 7 grams fat; 18 grams carbohydrates; 11 grams protein; 1.11 grams fiber.