Meal In A Kettle
|Fresh beef brisket||5 Pound|
|White turnips||4 , pared and diced|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), quartered|
|Bay leaf||1 Large|
|Thyme||1⁄2 Teaspoon, crushed|
|Salt||2 1⁄2 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
|Chicken pieces||4 Pound (Breasts And Legs)|
|Barley||1⁄2 Cup (8 tbs)|
|Canned whole tomatoes||16 Ounce|
|Small white onions||1 Pound, peeled|
|Frozen corn||10 Ounce|
|Frozen cut beans||9 Ounce|
Put beef and bones into a large kettle.
Cover with cold water.
Bring to boiling.
Add turnips, celery, chopped onion, parsley, garlic, bay leaf, thyme, salt, peppercorns, monoso-dium glutamate, and sugar.
Return to boiling, cover, and simmer 4 hours.
Add chicken and continue cooking 1 hour, or until chicken and beef are tender.
Remove chicken and beef; set aside and keep warm.
Remove and discard bones, bay leaf, and peppercorns.
Skim off fat and bring broth to boiling.
Stir in barley; cover, and cook 30 minutes.
Cut tomatoes in pieces and add with the tomato liquid and onions; cook, covered, 15 minutes.
Mix in corn and beans, cover, and continue cooking until vegetables are just tender, about 15 minutes.
Meanwhile, cut chicken and beef in serving-sized pieces, discarding chicken bones and skin and removing fat from beef.
Return meat to kettle just before serving.
Ladle into soup plates.