Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim off fat. Put into broth pot with cold water, salt and pepper. Slowly bring to the boiling point and skim. Add peas, barley and onions and simmer gently for 2 hours. Cool then skim fat from broth. Bones may be removed if desired. Add carrots, turnip and celery and simmer 30 minutes until vegetables are tender. Season with more salt if needed and pepper to taste. Twenty minutes before serving, add parsley and remove any film of fat that has gathered on the surface.
Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth Rodier Conf: (1010) F-COOKING The book mentions Portable Soup (sometimes called Pocket Soup or Glue) that was made by simmering stock for 12 hours and then boiling/stirring constantly for 8. Then solid stock was formed into small cakes. Sea-faring men and woodsmen could carry them in their pockets.
The Public Soup House in Halifax (spring 1818) distributed 100 gallons of soup daily made from 50 pounds of beef and vegetables.