2 lbs. sour bone (1/2 meat)
2 qts. water
1/4 tsp. pepper
1/4 c. barley
1/4 c. onion, chopped
2 c. tomatoes, cooked
2 tbsp. shortening
1 1/2 tbsp. salt
2 tbsp. minced parsley
1 c. carrots, cubed
1/2 c. celery, chopped
1 c. fresh or frozen peas

Remove meat from the cracked soup bone; cut into cubes and brown lightly in hot shortening. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly one hour. Add barley and cook one hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add peas and continue cooking 15 minutes. Makes 8 servings.