Mother's Beef And Barley Vegetable Soup Recipe

• 2 pound soup bone (1/2 meat and 1/2 bone)
• 2 c. cooked tomatoes
• 1 c. carrots (cubed)
• 2 tbsp. parsley (chopped)
• 1/4 c. onion (minced)
• 1/4 teaspoon pepper
• 2 tbsp. butter or possibly oil
• 1 c. peas
• 1/2 c. celery (minced)
• 1/4 c. barley
• 1 1/2 tbsp. salt
• 1 quart. water

1. Remove meat from bones, cut into cubes and brown lightly in fat.
2. Place meat, bones, water, seasonings and parsley into kettle.
3. Cover and simmer 1 hour.
4. Add in barley and cook 1 hour longer.
5. Cold and remove fat and bones.
6. Add in vegetables (except peas) and cook 45 min.
7. Add in peas and cook 15 min.

tomatoes, carrots, parsley, onion, pepper, butter, peas, celery, barley, salt, water

Taken from cookeatshare.com/recipes/mother-s-beef-and-barley-vegetable-soup-53825 (may not work)