Green Kale Soup

Serves 10

Cover meat with cold water and place over low heat for 1¼ hours. Add leeks, salt and soup swag. Skim when necessary. When meat is tender, remove it from soup and put on platter, in a warm place. Strain soup. Return it to the kettle and add barley. Dice desired amount of potatoes and carrots and add to soup. Cook until tender. Put kale through a meat grinder and add to soup about 20-30 minutes before the other vegetables are tender.