Beef Vegetable Soup

• 2 lb. meaty beef bone
• 2 Tbsp. fat
• 1 1/2 qt. cold water
• 1 Tbsp. salt
• 1/4 tsp. ground pepper
• 1 bay leaf
• 1 medium large onion, cut in quarters
• 1/4 c. barley
• 2 medium size potatoes, pared and cut in 1-inch cubes
• 1 pkg. frozen mixed vegetables or 2 c. fresh, diced vegetables
• 2 c. quartered tomatoes or No. 2 can

1. Cut meat off bone.
2. Trim off excess fat.
3. Cut into bite size pieces.
4. Brown meat in fat at 325u0b0 in a 4-quart kettle or saucepan.
5. Add the bone, water, salt, pepper, bay leaf and onion. Cover tightly and simmer 2 hours at 200u0b0 to 212u0b0.
6. Water should bubble gently during cooking.
7. Add barley and let cook 30 minutes. Add vegetables and cook 30 minutes more.
8. (Total time about 3 hours.)
9. Yields 3 quarts.
10. Serves 6 to 8.

beef bone, fat, cold water, salt, ground pepper, bay leaf, onion, barley, potatoes, vegetables, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=599154 (may not work)