| Vegetable Soup | |
| From the Kitchen of Belle Reiner Diamond |  |
| Ingredients: |
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| 2 beef bones 1 1/2 qt. water 1/4 c. med. barley, rinsed and dried 1/4 c. green split peas (soak overnight) 1/4 c. pea beans (soak overnight) 1 celery stalk, cut small 1 lg. carrot, cut small 1 oz. string beans, cut small salt and pepper to taste 3/4 tsp. shortening 1/4 lb. canned tomatoes, cut small |
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Method:
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| Cook bones in 1 1/2 quarts of water approximately 2 hours to make soup stock. Discard bones. Cook split peas in soaking water; mash with water. Cook pea beans in soaking water until soft, but not mushy; save water. Cut vegetables very small (1/4 inch pieces). Fry barley in shortening until lightly brown. To the barley, add stock, celery, carrots and string beans; heat. Add split peas and pea beans. Cook a little while. Season; add tomatoes. Cook until vegetables are barley become soft, about 1 1/2 hours. Yields 1 quart.
Note: If there is no time to make stock, use 1/2 low sodium beef broth or vegetable stock and 1/2 water. Grammie Belle's secret to a great soup was cutting her vegetables into precise cubes, all of equal size. |
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