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English Beef Soup (Beef & Split Pea)

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“From THE MOUNT VERNON COOKBOOK, pg. 29. Storing overnight in the refrigerator improves flavor.”
READY IN:
2hrs 40mins
SERVES:
5-6
YIELD:
1 Pot of Soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cold water, top round cut in small pieces and salt in a 4-quart soup pot.
  2. Bring to a boil slowly, skim thorougly and add barley, split peas and peppercorns.
  3. Cover and simmer gently for 1 1/2 hours.
  4. Add chopped onions, carrots and celery and simmer 1/2 hour longer, stirring frequently.
  5. To serve, sprinkle with chopped parsley.

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