Beef’N’ Barley Vegetable Soup – Soups

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.