Vegetable-Beef Soup

• 2 to 3 lb. beef soup bones
• 3 qt. water or stock
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf (if desired)
• 1/2 c. barley
• 1 c. each: diced carrots, potatoes and celery (including celery leaves)
• 1 c. peas or green beans
• 1/2 c. chopped onion
• 2 c. shredded cabbage
• 2 c. cooked tomatoes
• herbs and seasonings to taste
• reserved meat from soup bones

1. Combine beef bones, water or stock, salt, pepper and bay leaf in a large kettle.
2. Cover and simmer 2 to 3 hours.
3. Remove bones and skim fat if necessary.
4. Cut off, chop and reserve meat.
5. Add barley.
6. Continue cooking about 1/2 hour.
7. Add remaining ingredients and cook until vegetables are tender.
8. Add any leftover vegetables available.
9. Heat through.
10. Serves 8 to 10.

beef soup bones, water, salt, pepper, bay leaf, barley, carrots, peas, onion, cabbage, tomatoes, herbs, reserved meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956834 (may not work)