Yield: 1 servings
|2 pounds||Soup bone - 1/2 meat|
|2 tablespoons||Minced parsley|
|1 cup||Cubed carrot|
|¼ cup||Chopped onion|
|½ cup||Chopped celery|
|2 cups||Cooked tomatos|
|1 cup||Fresh/frozen peas|
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 tomatos; cook 45 minutes.
Add fresh peas and cook 15 minutes.