September
24
2006

VEGETABLE SOUP

[NORMA’S KITCHEN]

4 LAMB SHANKS

1 LAMB NECK

5-6 litres WATER

BOIL MEAT IN WATER UNTIL COOKED. ALLOW TO COOL & SKIM OFF EXCESS FAT. REMOVE MEAT FROM BONES. DISCARD BONES, CHOP MEAT FINELY & RETURN TO SAUCEPAN.

½ CUP PEARL BARLEY

2 LARGE ONIONS

2 LARGE CARROTS

3 STICKS CELERY

4 CUPS DICED PUMPKIN

2 LARGE POTATOES

4 CUPS CAULIEFLOWER

1 MEDIUM TURNIP

2 BEEF CUBES

SALT

DICE ALL VEGETABLES VERY FINELY. ADD TO SOUP WITH BARLEY, BEEF CUBES & SALT. BRING TO BOIL & SIMMER UNTIL COOKED & BARLEY IS SOFTENED.

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