===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-08-93 (19:13)             Number: 368
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Rich and Hearty Meaty Sou      Conf: (37) Home Cooki
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Makes 4 to 5 servings.

3 pounds beef neck bones
5 cups water
1 1/2 teaspoons salt
3/4 cup lentils or navy beans
2 tablespoons pearled barley
1/2 cup sliced celery
1 cup sliced carrots
/2 cup sliced onions
1 cup sliced leeks
1 additional teaspoon salt

   Put the beef neck bones on to cook in a large kettle with the water and
salt, and bring to a boil.  Cover the pan, turn the heat lower, and let simmer
for about 5 hours until the meat is tender.  (In a pressure cooker it will be
done in a third of the time.)
   In the meantime, put the lentils or navy beans in a pot and cover with cold
water; bring the mixture to a boil and boil rapidly for 2 minutes; turn off
heat and let stand for 1 hour.  When the meat is quite tender, remove the bones
from the broth and let them cool.  Add the soaked lentils or beans and the
pearled barley to the broth.  Let them simmer for about 30 minutes before
adding the celery, carrots, onions, and leeks.  (Sometimes if you don't have
leeks you can use one and a half cups of onion.)  Add the extra salt to the
vegetables and simmer for anopther 10 or 15 minutes.  Take any meat off the
bones and add it to the soup.  In case the mixture seems too th8ick, add a
little more water.
   This soup served with whole wheat bread, cheese, and fruit makes a full meal.

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