Meaty beef bones and whole peppercorns provide the base for this hearty soup with carrots, turnips, celery and pearl barley.
INGREDIENTS (for 8 servings):
- 2 pounds meaty beef soup bones
- 2 quarts water
- 6 whole black peppercorns
- 1 cup chopped carrots
- 1 cup turnips, chopped
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup pearl barley
In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
Remove bones. Strain broth; chill.
Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.