1 c. green split peas
1 c. red lentils
2 tbsp. pearl barley
1/4 c. dried white beans
1 1/2 lb. meaty beef bones
2 tsp. salt
2 qt. water
1 c. chopped carrots
1 c. chopped celery
1 c. thinly sliced onion
1/4 c. chopped fresh parsley
1/2 tsp. freshly ground pepper
2 beef bouillon cubes

Cover peas, lentils, barley and beans to twice their depth in cold water. Soak overnight. Drain and rinse thoroughly. Simmer beef bones and salt in 2 quarts water about 15 minutes. Skim. Add peas, lentils, barley, beans, carrots, celery, onion, parsley, pepper, and bouillon cubes. Simmer, covered 2 1/2 to 3 hours, stirring occasionally. Remove meat from bones; return meat to soup.

Serves 6.