Beef 'n' barley vegetable soup

Yield: 1 servings

Measure Ingredient
2 pounds Soup bone - 1/2 meat
2 tablespoons Fat
2 quarts Water
1½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Minced parsley
¼ cup Barley
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.

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