Making a pot of soup isn’t an exact science. I usually assess what I have on hand and let the ingredients dictate what will be on the day’s menu. Our weather has been typical for November: cold, windy and wet, so I wanted a good, hearty stick-to-the-ribs pot of soup that would fill the house with the wonderful aroma of simmering meat and vegetables and be hearty enough so some bread and a light dessert would make a complete meal. I had a good supply of veggies left from the last day of the farmers market, pearl barley in the pantry and some slices of beef shank in the freezer. So I was all set.