Ingredients: 2 lbs. soup bone (approx. half of it meat) 2 Tbs. fat 2 quarts. water 1 1/2 Tbs. salt 1/2 tsp. pepper 2 Tbs. minced parsley 1/4 cup barley 1 cup cubed carrots 1/4 cup chopped onion 1/2 cup chopped celery 2 cups cooked tomatoes 1 cup fresh or frozen peas Directions:Remove the meat from the cracked soup bone; cut the meat into cubes and brown lightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly for one hour. Add barley and cook for one hour longer. Cool, skim off excess fat, and remove soup bone. Add carrots, onion, celery and tomatoes; cook for 45 minutes. add fresh peas and continue cooking for 15 minutes. |