Categories: Soups/stews, Ethnic, Lamb 
      Yield: 6 servings 
  
      1 lb Neck of mutton or boiling           2 md Size carrots 
           -beef                               2    Leeks 
      2 qt Cold water                          3 tb Diced rutabaga 
      1 ts Salt                                1 md Onion 
      2 tb Pearl barley                      1/2 sm Cabbage 
      2 tb Yellow split peas                   1 ts Finely chopped parsley 
      2 tb Dried green peas                
  
  Salt and pepper to taste 
   
  Put the meat, water, salt and washed pearl barley into a large saucepan. 
  Bring to a boil very slowly and skim.  Dice the vegetables and wash and 
  shred the cabbage and add to the pan.  Bring the soup back to a boil again 
  and simmer very gently until the meat is cooked and the peas are tender - 
  about two hours.  Add parsley and salt and pepper to taste. 
   
  Posted by Gavin Davies. Courtesy of Fred Peters.