Author Notes
One of my favorite meals as a child was my Nana's "Slop". As a new bride in August of 1968 I asked her for her recipe. As I read it now I have to smile; since she told me to ask the butcher for a meaty soup bone and he would probably GIVE it to me or maybe charge me 10 or 15 cents for it. I make this often in the winter and I love that it has become one of my grandchildren's and my great grandson's favorites. —GiGi26
Ingredients
-
1 1/2 pounds
Stewing Meat
-
3
Carrots, sliced
-
2
Stalks of Celery, sliced
-
3
Medium Potatoes, cut into small pieces
-
2
medium onions, chopped
-
1
package frozen vegetables for soup, thawed
-
1
15 oz can tomatoes
-
1/2 cup
Pearl Barley
-
Salt and Pepper to taste
Directions
-
These are the exact instructions I was given:
Wash and pat the stewing beef dry.
-
Place meat and soup bone in a pot, cover with water and add salt and pepper ( go heavy on the pepper).
-
Simmer for 2 hours.
-
Add the fresh vegetables and barley and cook until almost tender.
-
Add the mixed vegetable for soup and can of tomatoes; cook until all vegetbles are tender.
-
The last thing she wrote was......
Love and Good Luck, Nana
8-16-1968
See what other Food52ers are saying.