|
| Beef Barley Soup
2 quarts of water
1 soup bone with meat
1/2 cup of chopped celery tops
1 tablespoon of salt
1/2 teaspoon of pepper
1/2 cup of uncooked regular barley
3 cups of coarsely chopped cabbage
1 cup of sliced carrots
1 cup of sliced celery
2 cups of sliced parsnips
2 cups of thinly sliced onion
one 12 ounce can of tomato paste
Combine water, bone, celery tops, salt and pepper in a Dutch oven. Bring to boiling; cover tightly and simmer 1 to 2 hours.
Remove bone from stock; cool. Remove meat from bone; chop. Return to stock.
Stir in barley; continue cooking 30 minutes.
Add the remaining ingredients; simmer 30 minutes, or until vegetables are tender. 8 - to servings
|
|
|
