Beef 'n' barley vegetable soup
1 servings
Ingredients
| Quantity | 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 |
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 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.