English Beef Soup (Beef & Split Pea)

From THE MOUNT VERNON COOKBOOK, pg. 29. Storing overnight in the refrigerator improves flavor.

• Ready In: 2 hrs 40 mins
• Serves: 5-6
• Yields: 1 Pot of Soup

Ingredients

• 1  lb beef, top round
• 6  cups water, cold
• 2  teaspoons salt
• 1⁄4 cup barley, fine
• 1⁄4 cup  split peas
• 8  peppercorns
• 2  medium onions, chopped
• 1⁄2 cup carrot, chopped
• 1⁄2 cup celery, chopped
• 2  tablespoons parsley, chopped

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.