Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the first 10 ingredients in a soup kettle. bring to a boil, then simmer for about 3 hours. skim soup until clear while simmering. remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer. let soup stand for about 15 minutes before serving. note: normally i don't care for barley, but this soup is truly delicious. i love making homemade soups and bread on cold wintry days.

Target recipe: combine all ingredients except frozen vegetables into a soup kettle or stock pot. cover and simmer for 3-4 hours. add vegetables; cover and cook on medium until vegetables are heated through and tender, about 5-10 minutes. great served with homemade buttermilk biscuits and sliced cheese. slow-cooker method: combine all ingredients except frozen vegetables in a 4 quart slow cooker. cover and cook on high for 5 hours. add vegetables; cover and cook another 20-30 minutes until vegetables are tender.