Title: Hay Box Short Rib Vegetable Soup
Categories: Soup
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 by: Sharon Stevens

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