• 1 lb neck of mutton or boiling beef
• 2 quarts cold water
• 1 teaspoon salt
• 2 tablespoons pearl barley
• 2 tablespoons yellow split peas
• 2 tablespoons dried green peas
• 2 medium carrots
• 2  leeks
• 1/2 cup diced rutabaga
• 1 medium onion
• 1/2 small cabbage
• 1 teaspoon finely chopped parsley
• Salt and pepper to taste  

Method

Put meat, water, salt and washed pearl barley into a large soup pot. Bring to a boil very slowly, skimming as you go. 

Meanwhile, dice vegetables and shred cabbage. Add to soup pot.  Bring the soup back to a boil again.  When boiling, immediately lower heat and simmer gently until the meat is cooked and the dried peas are tender - almost falling apart, about two hours.  Add parsley and salt and pepper to taste.

Serves: 8

Contributor: Pat Ciesla

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