1 beef shank
3/4 c. yellow peas
1/2 tsp. salt
1/2 c. barley
1 onion, cut in half
Dash of pepper

Put into a pot half full of cold water. Simmer all day. Then add bite-size carrots and turnip about 1-2 hours before done. Add shredded cabbage (1/2 cup) 15 minutes before serving. Serve meat leftovers the next day with potatoes.

NOTE: As Nana taught me to make this, she said her mother served it to them every Sunday in Scotland when she was a girl.