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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor. Ingredients:
2 pounds meaty beef soup bones |
2 quarts water |
6 whole black peppercorns |
1 cup chopped carrots |
1 cup turnips, chopped |
1 cup chopped celery |
1/2 cup chopped onion |
1/4 cup pearl barley |
Directions:
1. In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
2. Remove bones. Strain broth; chill.
3. Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
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