Dora's Pea Soup
Thick and hearty. Serve with crusty bread
4-6 beef ribs
1 lb. green split peas
¼ cup barley
4 grated carrots
Boil meat for ½ hour in a large soup pot with about 6 quarts water. Skim
fat that come to the surface. Add all remaining ingredients and cook
for about two hours, until the vegetables are tender. Enjoy!
Contributed by Jane in Raleigh, NC
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