Title: Hay box short rib vegetable soup
 Categories: Soups
      Yield: 6 servings
 
    1/2 c  Diced onion
      1 tb Minced fresh celery leaves
    3/4 c  Diced potato
    3/4 c  Diced carrot
    3/4 c  Diced celery
      1 c  Chopped cabbage
      1 c  Fresh, whole, peeled
           -tomatoes
      2 lb Short ribs, cut into 3 inch
           -pieces
      5 c  Water
      1    Bay leaf
           Salt and freshly ground
           -black pepper to taste
    1/4 c  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.  Serves
  6-8.
  
  Origin:  Almanac's Hearth Companion for 1993. Shared