Servings
6 s
Ingredients
- 2 pounds Soup bone - 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
Directions
- 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 nbarley 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.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini