Serves: 9
Total Calories: 187
Cut meat into small chunks. Place in large Dutch oven. Add water, salt, pepper, tomato paste, 1/2 onion, and soup bone. Simmer, covered, for 1 1/2 hours, or until meat is tender. Remove bone; skim fat from top. Add barley; simmer for 45 minutes. Add rest of onion, tomatoes, vegetables, parsley, rosemary, marjoram, thyme, and bay leaf. Simmer until vegetables are tender. Remove bay leaf. Seasonings should be omitted or adjusted, according to taste.
This Vegetable Soup recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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