1 lb Neck of mutton or boiling

beef 2 qt Cold water

1 ts Salt

2 tb Pearl barley

2 tb Yellow split peas

2 tb Dried green peas

2 md Size carrots

2 Leeks

3 tb Diced rutabaga

1 md Onion

1/2 sm Cabbage

1 ts Finely chopped parsley

Salt and pepper to taste Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender about two hours. Add parsley and salt and pepper to taste. Posted by Gavin Davies. Courtesy of Fred Peters.