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| What You Need: |
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1 pound barley
1 pound meat bones
8 oz fresh green peas
4 pints water
8 oz cabbage, finely chopped
1 large onion, chopped
1 bay leaf
2 teaspoons salt
3 peppercorns
˝ teaspoon pepper
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| How To Cook: |
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1. Place the bones in the 4 pints water, add the onion, bay leaf and peppercorns and simmer, covered, for 2 hours.
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2. Wash the barley and place in another pot, cover with water, bring to the boil, strain, cover again with water and cook for 3 minutes; strain and add to the strained bone stock.
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3. Bring to the boil, add the vegetables and seasonings and simmer gently until the soup thickens and the barley is cooked.
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