Vegetable Soup

12 Large Carrots, grated,
6 Extremely large Onions or 9 large ones finely chopped
3 Celery Stalks very finely chopped
1 Shinbone or 1 Bacon Hock
350 Grams Pearl Barley rinsed thoroughly
11/2 Tablespoonfuls of salt,
6 liters of water

Simmer until meat comes of bone Approximately 3 hours. Add extra 1 liter extra water during boiling if required keeping to level.

Pour into containers for freezing when soup has cooled.

When reheating add a small amount of water to the pot.

Salt may be added upon serving.