Allergy hock, stock and barley soup

Yield: 1 servings

Measure Ingredient
\N \N * Macaroni can be substituted for corn macaroni if wheat is a problem.
2 pounds Soup bones
½ cup Split peas
¼ cup Lentils
¼ cup Pot barley
2 eaches Onions, choppped
4 eaches Celery stalks, chopped
1 large Potato, chopped
2 eaches Carrots, chopped
½ cup Macaroni * (alphabet letters)
2 cups Tomato juice
1 teaspoon Worcestershire sauce
\N \N Salt and pepper to taste

Rinse off bones quickly in cold water and trim off all excess fat.

Place in large soup pot and cover with cold water. Bring to a boil and simmer for at least one hour. Cool. Skim off fat and scum.

Meanwhile, put the split peas, lentils and the barley into a bowl.

Cover with boiling water and allow to soak for an hour or so while the bones are cooking. Drain them and add to soup pot. Simmer an additional hour. Add the onion, celery, potato, carrots, macaroni, juice, salt and pepper and worchestershire sauce. Simmer another hour occassionally stirring to prevent lentils, barley and peas from sinking to the bottom and scorching. Remove bones, pick off meat and return meat to soup pot. If possible, allow to cool and sit overnight as the flavour will be better the next day. Origin: The Allergy Cookbook Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 07-04-95

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