From Hot Off the Griddle #10, February 1993.
Warm up on a cool day with a bowl of this hearty soup.
INGREDIENTS
- 1 cup dried whole green peas
- 1/2 cup navy beans
- 1 good meaty soup bone
- 4 quarts water
- 1 cup pearl barley
- 1/2 cup yellow split peas
- 3 large carrots
- 3 large onions
- 1 cup diced celery
- 2 cups cabbage (cut up)
- 3 medium potatoes, diced
- 1 cup diced turnip
- Salt and pepper
METHOD
- Soak whole green peas and beans overnight in water.
- Simmer soup bone in water to cover for about 2 hours; remove bone.
- Add barley, beans and peas and cook another hour.
- Add vegetables and cook 1/2 hour.
- Season to taste.
Makes 8 to 10 servings.