Yield: 10 Servings
Measure | Ingredient |
---|---|
1 \N | Soup bone w/meat |
1 \N | Onion; chopped |
3 \N | Carrots; sliced |
3 \N | Potatoes |
5 \N | Stalks of celery |
\N \N | Green beans |
\N \N | Corn |
1 can | (large) Tomatoes |
1 \N | Handful Barley or alphabet macaroni |
3 \N | Bay leaves |
\N \N | Salt |
Boil soup bone in water enough to cover for 1½ to 2 hours - until meat comes off bone easily. Remove bone - when cool enough - remove meat and cut fine. Return meat to stock - add onion, carrots potatoes celery, greenbeans, corn (not creamed) and tomatoesand bayleaves - add more water if needed - cook on a low fire after first coming to a boil. After 1 hour stir in barley or macaroni - cook another ½ to 1 hour - stir often as the barley will stick to pan and burns.
NOTES : Used to look forward to this on wintery Sunday nights. Yum Yum Recipe by: Helen (Grandma) Kidder Posted to recipelu-digest by Chtbaby@... on Feb 16, 1998