Chicken, Black Bean, and Barley Soup

1 c Dried black beans
4 Chicken legs; thighs and drumsticks
1 Onion; quartered
2 Celery ribs; chopped
1/2 c Barley
1/2 ts Dry mustard
1/8 ts Cayenne pepper

  1. Cover beans with water in a saucepan. Bring to a boil and cook 3 minutes. Remove from heat, cover, and let stand 1 hour. Return pan to medium heat and add chicken, onion, and celery. Cook 1 hour.
  2. Remove chicken. Add barley and season with pepper to taste, mustard, and cayenne. Cook 30 minutes, until beans and barley are tender.
  3. Remove chicken from bones and shred. Return meat to soup. Season with salt to taste.

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