Beef Barley Soup

• 1 12 lbs stewing beef, on the bone
• 2 onions
• 14 cup pearl barley
• 14 cup peas
• 3 carrots, chopped
• 2 turnips, chopped
• 3 celery ribs, chopped
• 2 leeks, sliced thinly
• salt and pepper
• 1 bunch parsley, chopped

1. Remove bones from meat, put bones and half an onion, coarsely sliced, into a large pan.
2. Cover with water, season and bring to a boil.
3. Skim if necessary.
4. leave at a simmer until needed.
5. Trim fat and gristle from meat.
6. Cut into small pieces.
7. Chop remaining onions.
8. Pour stock off and reserve.
9. Discard bones.
10. Add water to stock to make 9 cups.
11. Return to pan.
12. Add meat, onions, barley and peas.
13. Bring to a boil, then simmer 30 minutes.
14. Add the remaining vegetables (not parsley) and simmer for 1 hour.
15. Serve and garnish with chopped parsley.

stewing beef, onions, pearl barley, peas, carrots, celery, leeks, salt, parsley

Taken from www.food.com/recipe/beef-barley-soup-351372 (may not work)