Submission by: Ricki Sokol

SERVES: 4

INGREDIENTS:

• 2 soup bones
• ¼ c. Jack Rabbit Split Peas
• ¼ c. Jack Rabbit Pearled Barley, wash as directed
• 1 medium sweet onion, diced
• 2 stalks celery, diced
• 2-3 large carrots, diced
• ¼ lb. fresh string beans, cut into ½” pieces
• ¼ c. fresh parsley, chopped fine
• 2 chicken or beef bouillon cubes
• ¼ c. egg barley
• Salt and pepper, to taste

PREPARATION:

• In a 4-quart pot, add bone and fill ¾ of the pot with water. Bring to a boil. Lower heat and add split peas, pearled barley, onion, celery, and a dash of salt. Simmer 45 minutes, stirring occasionally.
• Add carrots, string beans, parsley and bouillon cubes and simmer 15 more minutes.
• Add ¼ cup pearled barley and continue cooking 15 more minutes.
• Season with salt and pepper to taste. Remove bones.