Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 To 3 Soup bones with meat
3 qt Water
2 sm Onions, divided
1 Bay leaf
4 md Potatoes, peeled and cubed
1 1/2 c Canned whole tomatoes, cut
-up, reserve juice
2 c Cubed Cabbage
2 Celery Stalks, sliced
2 c Green Beans, cut
3/4 c Raw Barley
Chopped fresh Parsley
Salt and Pepper to taste
DUMPLINGS:
1 c All-Purpose Flour
2 ts Baking Powder
1/2 c Milk
1 pn Of salt

In a large soup kettle, place beef bones and water, 1 onion and bay
leaf. Bring to a boil. Skim any foam. Cover and reduce heat to
simmer. Cook 3 hours or until meat falls off bones. Remove bones,
onion and bay leaf. Remove meat from bones and dice. Skim fat from
broth. Add meat, remaining onion quartered, other vegetables, barley,
and parsley to the kettle. Season to taste. Cover and continue to
cook 1 hour or until barley is done and vegetables are tender. For
dumplings, combine flour, baking powder, and salt. Add milk and stir
only until dry ingredients are moistened. Drop by teaspoonfuls into
soup. Cover and cook 10 - 15 minutes or until heated through.

Yield: 5 Quarts

SOURCE: "Most Memorable Meal" of Rev. Willis Piepenbrink, Oshkosh, WI
Reminisce Magazine Premiere Collector's Edition SHARED BY:Jim Bodle
6/92

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