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Categories:Viewed: 56 - Published at: a year ago
Ingredients
- 2 pounds soup bones your choice
- 2 quarts water
- 1 1/2 tablespoons salt
- 1/4 teaspoon pepper
- 1/4 cup pearled barley
- 1 cup carrots Diced
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- 16 ounces tomatoes
Method
- Cover tightly and cook soup bones, water, salt and pepper in soup kettle slowly at least 1 hour.
- Add barley and cook 1 hour longer.
- Skim off excess fat and remove soup bone.
- Add carrots, onion, celery and tomatoes; cook about 45 minutes or until done.