Green Kern Soup II

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 11hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 12
  • 2
    lbs of soup meat (beef, chicken, turkey, or ham)
  • 1
    carrot, peeled and chopped
  • 1
    onion, peeled and chopped
  • 1
    stalk celery, chopped
  • 1
    sprig parsley, minced
  • 1 -2
    tomatoes, skinned and cut into chunks
  • 1
    potato, peeled and cut into chunks
Advertisement

DIRECTIONS

  • Soak green kern in a bowl of water overnight.
  • Put on soup meat, add carrot, onion, celery, parsley, tomatoes, potato (this is a very flexible recipe -- any vegetable you have on hand will work just fine).
  • Cover tightly and let simmer over a low heat three or four hours.
  • Put the green kern on to boil in lightly salted water.
  • As it boils down, keep adding soup stock from the kettle of soup on the stove, always straining through a fine sieve, until all has been used.
  • Serve hot as is or strain and garnish with toasted croutons or toasted rye bread.
Advertisement