Barley Beef Vegetable Soup

• 1 soup bone (meaty) or 6 bouillon cubes
• 3 quarts water
• 1/2 lb stewing beef, cut in 1/2-inch cubes
• 1 large onion, chopped
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• salt
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 cup barley
• 2 cups canned tomatoes, chopped (with juice)
• 1 cup carrot, sliced
• 1/2 cup celery, chopped
• 1/2 cup peas (I prefer frozen)
• 1/2 cup green beans
• 2 potatoes, pared and diced
• 1/4 cup parsley, chopped

1. Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.
2. Skim soup until clear while simmering.
3. Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.
4. Let soup stand for about 15 minutes before serving.
5. Note: Normally I don't care for barley, but this soup is truly delicious.
6. I love making homemade soups and bread on cold wintry days.

bouillon cubes, water, stewing beef, onion, thyme, black pepper, salt, paprika, bay leaf, barley, tomatoes, carrot, celery, peas, green beans, potatoes, parsley

Taken from www.food.com/recipe/barley-beef-vegetable-soup-4018 (may not work)