Ellie'S Vegetable Soup

• 1 1/2 to 2 lb. cubed beef
• 2 Tbsp. oil
• 2 onions, peeled and halved
• salt and pepper
• 1 1/2 c. water or enough to cover
• 1 can stewed tomatoes
• 1 marrow or knuckle bone
• 1 can beef broth
• 3 sliced carrots
• 2 ribs celery, coarsely sliced
• 3 large potatoes, in bite size chunks
• 1 small can tomato sauce
• 5 Tbsp. barley
• 1 Tbsp. chopped parsley

1. Brown the beef in the oil.
2. Add the onions, salt and pepper. Add the water, tomatoes and marrow or knuckle bone.
3. Simmer about 1 1/2 or 2 hours, then add the broth, carrots, celery, potatoes and tomato sauce. Cook on low until veggies are tender (20 minutes to 1/2 hour).
4. Add the barley and parsley. Simmer.
5. Add either more beef broth, tomato sauce or water, depending on taste. Serve with fresh sour rye bread!

cubed beef, oil, onions, salt, water, tomatoes, beef broth, carrots, celery, potatoes, tomato sauce, barley, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882141 (may not work)