2 cups drippings 1 quart sliced onion

1 quart cut celery

2 quarts sliced carrot or yellow turnip 6 quarts sliced potato

6 quarts cut string beans 4 tablespoons salt

1 teaspoon pepper

3 quarts stock or water

1 1/2 cups barley flour

1 cup minced parsley

Cut onions, carrots, and potatoes into half-inch slices. If vegetables are large, cut in halves lengthwise before slicing. Cut celery and string beans in inch pieces. Cook onion and carrot in drippings until light brown, remove from fat to kettle, add string beans; pour on boiling water or stock, and boil one hour. Add potato, celery, and seasonings, and boil another hour, or until all are tender. Stir in thickening which has been mixed with drippings; boil two or three minutes, stirring constantly. Serve with Corn Meal Biscuit.