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Old Time New Brunswick Vegetable Soup

Recipe Link: http://www.RecipeCircus.com/recipes/JaneyCanuck/nbsoup.htm

List of Ingredients








Recipe




Let a 2 pound soup bone (joint, marrow or beef) stand one half hour in 2 quarts of cold water. Add 1 tbls salt and and a few herbs. Bring slowly to a boil. Remove scum that forms occasionally. Simmer for 4 hours. Remove bone and meat and strain stock and measure. Add meat to stock and prepared vegetables in these suggested proportions:

3 cups finely diced veggies: onions, celery, potatoes. (Turnips are also recommended but I don't use them)
1/3 cup rice or barley
6 cups stock

Simmer about 45 minutes.This soup is often best the second day.