Rabbit Barley Veggie Soup Recipe

1 Quart of white meat bone broth, ideally rabbit if you can do so (but chicken will work)

1 large Onion, diced

3 cloves of garlic -Finely diced

2 sticks of celery, diced

4 cups of mix frozen veggies

1 cup of either finely sliced cabbage

1 cup to cup and half of leftover cooked and cut up bits of rabbit (or the amount you can pull off the front legs, neck and rib cage area on a average 4 pound rabbit)

1/2 a cup of pearl barley

1 tsp of oil, your choice.

Salt, pepper, basil

cook the onion, garlic and celery together in the oil, till the onion is clear, then add your broth, veggies, spices and leftover cooked meat and barley, cook at medium heat till the barley is done, serve hot, chills well but it will be thick! and will need to add more broth when reheating. This is a thick soup, add more broth if you like a thinner soup.