Barley Bean Soup
|Beef shank slice||2 , sawed into pieces 1 1/2 inches thick|
|Ham knuckle||2 Small|
|Dried navy beans||1⁄2 Cup (8 tbs)|
|Pearl barley||1⁄4 Cup (4 tbs)|
|Sliced celery tops||2|
|Onion||1 , chopped|
|Cold water||8 Cup (128 tbs)|
Place beef shank, ham knuckles, navy beans, barley, celery tops, and onion in a large kettle.
Pour over cold water; cover and simmer 3 hours.
Remove meat, and when cool enough to handle, slice from the bone and cut in small pieces.
Return meat to soup, season with salt and pepper, and heat.