1/2 lb. green split peas
1/4 lb. red lentils
2 tbsp. pearl barley
4 tbsp. white beans
1 good soup bone
1/2 lb. shin beef or chuck
2 carrots, diced
2 stalks celery, diced
1 med. onion, thinly sliced
2 qt. water
1 lg. sprig parsley
Salt and pepper
Extra parsley for garnish

Put the peas, lentils, barley and beans into large bowl; cover to twice their depth with cold water and leave to soak overnight. Next day, pour off any remaining water and rinse well. Put the bone and meat with salt and water into a soup kettle. Bring slowly to a boil, skim, then add the other ingredients. Cover and simmer as slowly as possible for 2 to 3 hours, stirring occasionally and adding water as needed. Before serving, add whatever salt and pepper desired, remove bone and dice a portion of the meat in each serving. Garnish each serving with fresh parsley.