Hearty Vegetable Soup

• 2 lean meaty soup bones (preferably beef shank)
• 1 c. each: any 5 vegetables: sliced carrots, diced celery, sliced zucchini, sliced green beans, sliced leeks, sliced parsnips, chopped cabbage and peeled and cubed potato
• 3 qt. water
• 1 can tomatoes, cut up
• 1 1/2 tsp. seasoned salt
• 1/2 tsp. seasoned pepper
• 1 c. barley
• 1 c. sliced fresh mushrooms

1. Brown soup bones either in skillet over high heat or in 400u0b0 oven.
2. Combine all ingredients except barley and mushrooms in large soup kettle; bring to a boil.
3. Reduce heat and simmer, covered, 2 hours.
4. Add barley; simmer 1 hour longer.
5. Add mushrooms; simmer 10 minutes.
6. Remove soup bones from kettle; let cool slightly.
7. Remove meat from bone; cut meat into pieces and return to soup.
8. Refrigerate overnight.
9. Skin any fat from surface; reheat soup and adjust seasonings before serving.

lean meaty soup, vegetables, water, tomatoes, salt, pepper, barley, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282434 (may not work)