Beef Barley Soup

• 3 meaty beef soup bones (beef shanks or short ribs)
• 2 1/2 qt. water
• 1 medium onion, chopped
• 5 tsp. beef bouillon granules
• 1 Tbsp. cider vinegar
• 1/2 to 1 tsp. salt
• 1/4 tsp. pepper
• 2 bay leaves
• 1 1/2 c. chopped carrots
• 1 1/2 c. chopped celery
• 2 medium potatoes, peeled and cubed
• 1/2 c. medium pearl barley
• 1/2 tsp. dried thyme
• 1/4 tsp. dill weed

1. In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves.
2. Slowly bring to boil; skim foam with slotted spoon.
3. Reduce heat; cover and simmer for 3 to 4 hours.
4. Discard bay leaves.
5. Set bones aside to cool; remove meat from bones and dice.
6. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill.
7. Cover and cook for 1 hour or until barley and vegetables are tender. Serves 9.

beef soup bones, water, onion, beef bouillon granules, cider vinegar, salt, pepper, bay leaves, carrots, celery, potatoes, pearl barley, thyme, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97954 (may not work)