Green Kale Soup (Grnkaalssuppe)

• 4 -5 lbs pork ribs or 4 -5 lbs ham, with bone
• 1 beef bone
• 2 leeks or 2 onions
• 1 tablespoon salt
• celery leaves, whole
• fresh parsley leaves, whole
• 12 cup barley
• 3 medium potatoes, diced
• 3 large carrots, diced
• 3 cups kale, hard spine removed, washed, and chopped fine

1. Cover meat and beef bone with water; bring to a boil and cook on low for 60 - 90 minutes.
2. Skim as necessary.
3. Add leeks or onions, salt, and celery and parsley tied together in a swag.
4. When meat is tender, remove to a platter.
5. Strain broth; return to kettle and add barley, diced potatoes, and carrots.
6. Cook until vegetables are almost tender.
7. Add kale about 20 minutes before other vegetables are fully cooked.
8. Serve hot with warm, crusty bread.

pork, beef bone, leeks, salt, celery, parsley, barley, potatoes, carrots, kale

Taken from www.food.com/recipe/green-kale-soup-gr-nkaalssuppe-233758 (may not work)