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Dora's Pea Soup

Thick and hearty. Serve with crusty bread
4-6 beef ribs
1 lb. green split peas
¼ cup barley
4 grated carrots

Boil meat for ½ hour in a large soup pot with about 6 quarts water. Skim fat that come to the surface. Add all remaining ingredients and cook for about two hours, until the vegetables are tender. Enjoy!

Contributed by Jane in Raleigh, NC







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