Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Soup bones; (your choice) |
2 quarts | Water |
1½ tablespoon | Salt |
¼ teaspoon | Pepper |
¼ cup | Pearled barley |
1 cup | Diced carrots |
¼ cup | Chopped onion |
½ cup | Chopped celery |
1 can | (16oz) tomatoes |
Cover tightly and cook soup bones, water, salt and pepper in soup kettle slowly at least 1 hour. Add barley and cook 1 hour longer. Skim off excess fat and remove soup bone. Add carrots, onion, celery and tomatoes; cook about 45 minutes or until done. Serves 8 Posted to brand-name-recipes by Geo & Donna <gstratio@...> on Feb 3, 1998