Herb Barley Soup(Serves 6)

• 1 1/2 lb. stewing beef or neck of lamb, cut into pieces
• 8 c. water
• 3 Tbsp. barley
• 4 carrots, coarsely chopped
• 3 turnips, coarsely chopped
• 2 leeks, washed, trimmed and coarsely chopped
• 1 medium-sized onion, finely chopped
• 1 c. cabbage, finely chopped
• salt
• freshly ground black pepper
• 1 Tbsp. chopped parsley

1. Trim any fat off the meat and put it in a large saucepan. Cover with water and bring to a boil.
2. Skim off the top.
3. Add the barley and allow to simmer for 1 hour.
4. Add carrots, turnips, leeks and onion; simmer for an additional hour.
5. Add the cabbage and season to taste with salt and pepper.
6. If the soup seems too thick, add a little water.
7. Simmer for a further 10 minutes.
8. Sprinkle with parsley and serve.

stewing beef, water, barley, carrots, leeks, onion, cabbage, salt, freshly ground black pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=547062 (may not work)