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. ---------------------------------------------------------------------------
Nutrition
Ingredients
