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Mother's Beef And Barley Vegetable Soup Recipe

by CookEatShare Cookbook

Ingredients

2 pound soup bone (1/2 meat and 1/2 bone) 2 c. cooked tomatoes 1 c. carrots (cubed) 2 tbsp. parsley (chopped) 1/4 c. onion (minced) 1/4 teaspoon pepper

2 tbsp. butter or possibly oil 1 c. peas 1/2 c. celery (minced) 1/4 c. barley 1 1/2 tbsp. salt 1 quart. water

Directions

1. Remove meat from bones, cut into cubes and brown lightly in fat. Place meat, bones, water, seasonings and parsley into kettle. Cover and simmer 1 hour. Add in barley and cook 1 hour longer. Cold and remove fat and bones. Add in vegetables (except peas) and cook 45 min. Add in peas and cook 15 min.

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