2 lb Soup bone – 1/2 meat
1/4 c Barley
2 tb Fat
1 c Cubed carrot
2 qt Water
1/4 c Chopped onion
1 1/2 ts Salt
1/2 c Chopped celery
1/4 ts Pepper
2 c Cooked tomatoes
2 tb Minced parsley
1 c Fresh/frozen peas
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 nbarley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes.