Smoked Neck Bone and Barley Soup

Smoked Neck Bone and Barley Soup

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2 tbsp olive oil
2 small onions, coarsely chopped
3 celery branches, halved vertically, then sliced
3 carrots, halved vertically, then sliced
1 1/2 lbs smoked neck bones
3 large branches parsley
2 bay leaves
1 1/2  tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 cans chicken broth
7-8 cups water
2 cans diced tomatoes
6-8 small red potatoes, skin on, cut into chunks
1 cup barley


Saute the onions, celery and carrots with the olive oil in a large pot until the celery and onion are just soft. Add the neck bones, parsley, bay leaves, oregano, salt, pepper, chicken broth, water and tomatoes.  Bring to a boil, then simmer for about 15 minutes.  Add the potatoes and barley, bring back to a boil, then simmer for 1 hour.  Remove the parsley branches and neck bones.  Discard the parsley.  Remove the meat from the neck bones, coarsely chop and return to the pot.