2 pounds soup bones (1/2 meat)
1/4 cup barley
2 tablespoons fat
1 cup cubed carrot
2 quarts water
1/4 cup chopped onion
1 1/2 teaspoons salt
1/2 cup chopped celery
1/4 teaspoon pepper
2 cups cooked tomatoes
2 tablespoons minced parsley
1 cup fresh/frozen peas
Servings: 6
Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. Add barley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes.
1/4 cup barley
2 tablespoons fat
1 cup cubed carrot
2 quarts water
1/4 cup chopped onion
1 1/2 teaspoons salt
1/2 cup chopped celery
1/4 teaspoon pepper
2 cups cooked tomatoes
2 tablespoons minced parsley
1 cup fresh/frozen peas
Servings: 6
Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. Add barley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes.
