Vegetable Soup

1. 1

   In a large 4-quart kettle place soup bones and 4 quarts of water until boiling.

2. 2

   Turn flame down and boil slowly for 2 hours. Chop all vegetables into bite-size pieces and place in kettle; boil until vegetables are tender, about 1/2 hour before serving.

3. 3

   Add 1/2 cup barley to soup and cook for 1/2 hour more.

4. 4

   Serve with corn bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.