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HEARTY BARLEY SOUP 2 lb. soup bone 2 lb. piece boneless chuck or stew beef 2 Tbsp. fat 2 qt. water 1 1/2 Tbsp. salt 1/4 tsp. pepper 2 Tbsp. minced parsley 1/4 c. barley 1 c. sliced carrots 1 medium onion, chopped 1/2 c. chopped celery 2 c. tomatoes, coarsely chopped 1 c. fresh or frozen peas Cut meat in cubes and brown in 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. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add peas and continue cooking about 5 minutes. Cover and cool in refrigerator overnight. Remove soup bone and skim off fat, the next day. Makes about 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |