| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb/mutton, Scotland, Soups/stews | 2 | Servings | |
INGREDIENTS
| 1 | lb | Neck of mutton or boiling |
| beef 2 quarts cold | ||
| water | ||
| 1 | t | Salt |
| 2 | T | Yellow split peas |
| 2 | Size carrots | |
| 3 | T | Diced rutabaga |
| 1/2 | Cabbage | |
| Salt and pepper to taste | ||
| 2 | T | Pearl barley |
| 2 | T | Dried green peas |
| 2 | Leeks | |
| 1 | Onion | |
| 1 | t | Finely chopped parsley |
INSTRUCTIONS
Put the meat,water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste. Submitted By STEVE HERRICK Submitted By STEVE HERRICK File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1194.2mg
Potassium: 293mg
Carbohydrates: 28.7g
Fiber: 4.9g
Sugar: 6.4g
Protein: 3.7g