| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Soup bones; (your choice) |
| 2 |
qt |
Water |
| 1 1/2 |
tb |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Pearled barley |
| 1 |
c |
Diced carrots |
| 1/4 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1 |
cn |
(16oz) tomatoes |
INSTRUCTIONS
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. Serves 8
Posted to brand-name-recipes by Geo & Donna <gstratio@computerpro.com> on
Feb 3, 1998
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