Vegetable Soup

1 lb. or package neck soup bones
1 lb. or package marrow soup bones

(I usually buy 3-4 large marrow bones w/ meat only)

split peas
barley ¼ cup of each
rice
lima beans

(I don’t like lima beans so I use peas, barley & double the rice)

6 large carrots, cut into 1 inch pieces
6 stalks celery, cut into 1 inch pieces
1 onion, cut in ½

one 1 lb. can whole peeled tomatoes
water from one empty can of tomatoes
salt/pepper to taste

Put bones in a large soup pot—cover ¾ full with water, bring to a boil uncovered and skim 7-8 times. (this means removing the scum that rise to the top of the water from the bones). Add cut up carrots, celery, onion, peas, barley, rice, lima beans, salt/pepper, can tomatoes (undrained) and water from empty can of tomatoes.

Bring to a boil again. Put lid ajar, turn fire down to simmer and cook for 3-4 hours or until meat is cooked through.

Serve with fresh strong horseradish.

© Sally Bernstein, 2005

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