Ingredients:

• 2 lb Soup bone – (about 1/2 covered with meat)
• 1 1/2 ts Salt
• 1/4 c  Barley
• 1/2 c  Chopped celery
• 2 tb Fat
• 1/4 ts Pepper
• 1 c  Cubed carrot
• 2 c  Cooked tomatoes
• 2 qt Water
• 2 tb Minced parsley
• 1/4 c  Chopped onion
• 1 c  Fresh/frozen peas

Instructions:
Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. Add barley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes.

• 1 lb Navy beans
• 1 lb Beef stew meat
• 1 lb Prunes
• 1 med-lg Onion
• 1 qt Cut carrots
• Salt and pepper
• 1 1/2 qt Cut potatoes
• 12 Whole cloves

Instructions:
Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables separately. Do not drain. Mix all together and simmer until the flavors are mixed and meat is very tender.

Related articles by Zemanta

• Easy Crock Pot Meat and Rice Dish (blisstree.com)