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1 1/2 lbs. beef neck bones or lamb neck bones 1 carrot, chopped 1 c. lima beans 1 c. green beans 1 c. celery, chopped 1 medium onion, chopped 2 large fresh tomatoes, chopped Water or vegetable broth 1 medium yellow squash, diced 2 medium zucchini squash, diced 2 c. frozen white corn 1 c. hull-less barley 2 medium turnips, diced 2 c. frozen peas Celtic sea salt to taste Put neck bones in a large Dutch oven. Add carrot, lima beans, green beans, onion, celery, tomatoes, and cover with water or broth. Bring to a boil. Reduce heat and cover with a tight fitting lid. Simmer for 4 hours. Add yellow and zucchini squash, turnips, barley, and corn and simmer for 2 more hours. Add peas, salt and pepper, simmer for 30 minutes more. |
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