2 lb Soup bone - 1/2 meat
1/4 c  Barley
2 tb Fat
1 c  Cubed carrot
2 qt Water
1/4 c  Chopped onion
1 1/2 ts Salt
1/2 c  Chopped celery
1/4 ts Pepper
2 c  Cooked tomatoes
2 tb Minced parsley
1 c  Fresh/frozen peas

Remove meat from the cracked soup bone; cut meat
into cubes
and brown slightly in hot fat. Place meat, soup
bone, water,
seasonings and parsley in soup kettle. Cover
tightly and cook
slowly 1 hour. ADd nbarley and cook 1 hour longer.
Cool and
skim off excess fat. Remove soup bone. Add carrots,
onion,
celery and tomatoes; cook 45 minutes. Add fresh
peas and cook
15 minutes.