2 lbs. soup bone (1/2 lb. meat)
2 tbsp. fat
2 qts. water
1 1/2 tbsp. salt
1/4 tsp. pepper
2 tbsp. minced parsley
1/2 c. barley
1/4 c. lentils
1/4 c. split green peas
1 c. cubed carrots
1/4 c. chopped onion
1 c. chopped celery
2 c. cooked tomatoes

Remove meat from cracked soup bone; cut into cubes and brown lightly in hot fat. Place meat, soup bone, water, seasonings, and parsley in soup kettle. Cover tightly and cook slowly 1 hour. Add barley, lentils and split peas and cook 1 hour longer. Add remaining ingredients and cook 45 minutes to 1 hour longer.