Vegetable Beef Soup

• shin or shank beef bone with meat on bone
• 2 Tbsp. salt
• pepper to taste
• 3 stalks celery, chopped
• 1 onion, chopped
• 1/2 c. each: parsley and fresh dill, chopped
• 4 carrots, thin sliced or chopped
• 1/3 c. barley
• 1 c. cooked noodles
• several leaves fresh, washed spinach

1. Cover bone with cold water; bring to a boil.
2. Skim residue. Lower heat to simmering temperature.
3. Add salt and pepper.
4. Cook over low heat, covered, for approximately 1 hour.
5. Add chopped vegetables.
6. Soak barley, changing water 9 times.
7. Drain and add to soup.
8. Simmer all ingredients for about 3 to 4 hours or until meat is tender.
9. Add noodles and spinach leaves.
10. Cook over low heat another 1/2 hour.
11. Taste to check on salt and pepper amounts. Serve with French bread.

shin, salt, pepper, stalks celery, onion, parsley, carrots, barley, noodles, several leaves fresh

Taken from www.cookbooks.com/Recipe-Details.aspx?id=370565 (may not work)