English Beef Soup Beef Split Pea
From the mount vernon cookbook, pg. 29. storing overnight in the refrigerator improves flavor.
Steps
Combine cold water , top round cut in small pieces and salt in a 4-quart soup pot.
Bring to a boil slowly , skim thorougly and add barley , split peas and peppercorns.
Cover and simmer gently for 1 1 / 2 hours.
Add chopped onions , carrots and celery and simmer 1 / 2 hour longer , stirring frequently.
To serve , sprinkle with chopped parsley.
Ingredients
beef, water, salt, barley, split peas, peppercorns, onions, carrot, celery, parsley