HAY BOX SHORT RIB VEGETABLE SOUP1 cup chopped cabbage 1 cup fresh, whole, peeled tomatoes 3/4 cup diced potato 3/4 cup diced carrot 3/4 cup diced celery 1/2 cup diced onion 1 tbsp minced fresh celery leaves 2 lb short ribs, cut into 3 inch pieces 5 cups water 1 bay leaf salt and freshly ground black pepper to taste 1/4 cup barley Assemble and prepare all vegetables. Place short ribs and water in a heavy soup pot. Turn burner to high and boil. Add all the vegetables and bring to a rolling boil. Add bay leaf, salt and pepper, and barley. Stir well. Cover immediately with a tight fitting lid. Cook in a hay box 8 hours. Reheat on top of stove a few minutes. Servings: 6-8 Source: The Old Farmer's Almanac Hearth and Home Companion, 1993
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