Now, check out your refrigerator for all those left overs. If I have a piece of green, yellow or "hot chili" red pepper, some beef gravy, some stewed tomatoes, a handful of frozen veggies (corn, peas, mixed), some chopped turnip, whatever, add it to the basic recipe. . This soup NEVER tastes the same way twice in a row.
Ingredients
- 4 lbs. beef (shin bone or shank)
- 3 quarts cold water
- 1 tbsp. salt
- 1/4 tsp. pepper
- 3 whole cloves
- 1 bay leaf
- 1 tsp. white sugar
- 2 cups potatoes, diced
- 1/3 cup carrots, diced
- 1/4 cup celery, diced
- 1/2 cup onion, chopped
- 1 cup barley
Directions
Have butcher crack shin bones so that marrow will cook out. Cover with cold water. Add seasonings and sugar. Cook slowly for 3 to 4 hours or until meat fall from bones. Remove bones. Add vegetables and barley. Simmer 1 hour. Serve hot.
6 servings
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Submitted 6/13/05.
Source: CKY Party Line Cook Book (with my own variations)
Submitted By: Jean Trenholm
JTrenholm@msn.com
Pot Barley Soup