Esau'S Pottage(Thick Lentil And Bean Soup)

• 1 c. green split peas
• 1 c. red lentils
• 2 Tbsp. pearl barley
• 1/4 c. dried white beans
• 1 1/2 lb. meaty beef bones
• 2 tsp. salt
• 2 qt. water
• 1 c. chopped carrots
• 1 c. chopped celery
• 1 c. thinly sliced onion
• 1/4 c. chopped fresh parsley
• 1/2 tsp. freshly ground pepper
• 2 beef bouillon cubes

1. Cover peas, lentils, barley and beans to twice their depth in cold water.
2. Soak overnight.
3. Drain and rinse thoroughly.
4. Simmer beef bones and salt in 2 quarts water about 15 minutes.
5. Skim. Add peas, lentils, barley, beans, carrots, celery, onion, parsley, pepper, and bouillon cubes.
6. Simmer, covered 2 1/2 to 3 hours, stirring occasionally.
7. Remove meat from bones; return meat to soup.
8. Serves 6.

green split peas, red lentils, pearl barley, white beans, meaty beef bones, salt, water, carrots, celery, onion, fresh parsley, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140302 (may not work)