Rainy Day Vegetable Soup

• 5 lb. soup beef bone pieces
• 2 qt. water
• 1 minced garlic clove
• 1 Tbsp. salt
• 1/3 c. barley
• 1/2 c. chopped celery tops
• 2 c. chopped onion
• 1 (28 oz.) can tomatoes
• 1/2 c. butter
• 1 1/2 c. celery, finely cut
• 1 c. carrots
• 1 c. green beans
• 1 c. potatoes
• 1 c. finely chopped cabbage
• 1 box frozen peas
• meat

1. Mix beef bones, garlic clove, salt, barley, celery tops and chopped onion in 2 quarts of water in kettle.
2. Cover and simmer 3 hours.
3. Skim soup; remove bones and meat.
4. Add tomatoes.
5. Melt butter in skillet; slightly cook carrots, green beans, potatoes and cabbage for 7 minutes, stirring often.
6. Add to soup.
7. Cover; simmer for 20 minutes.
8. Add peas and meat (cut into bite size pieces).
9. Season with salt and pepper.
10. Serve.
11. Makes 5 quarts.

soup beef bone, water, garlic, salt, barley, celery tops, onion, tomatoes, butter, celery, carrots, green beans, potatoes, cabbage, frozen peas, meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354430 (may not work)