1 lb. lean beef, cut into chunks
3-4 soup bones, beef
3 tbsp. vegetable oil
12 c. water
1 c. barley
1/2 c. dried green split peas
1/2 c. dried yellow split peas
1/2 c. baby lima beans
2 lg. carrots
1 parsnip
2 stalks celery
1 sm. onion
1 sm. sweet potato, peeled
2 (4 oz.) cans mushrooms, drained
Salt & pepper to taste

Sear beef in oil until all the red is out. Place beef and bones in a large pot. Add water. Bring to a boil. Add all dry ingredients. Cook until beans start to get soft (approximately 40 minutes, add all fresh vegetables). When vegetable are soft add mushrooms and heat through. Remove from stove, discard parsnips and onion. Remove soup bones. Remove potato from pot. Mash or puree and then return it to pot stir season to taste. Serves 6.