Beef And Barley Soup

• 2 lb. beef soup bones
• 1 lb. chuck roast, cut in 1-inch cubes (lean)
• 1 1/2 c. onion, chopped
• 1 3/4 c. carrots, sliced
• 1 3/4 c. celery, sliced
• 2 bay leaves
• 4 sprigs parsley
• 2 tsp. salt
• 1/2 tsp. pepper
• 9 c. water
• 1 (16 oz.) can tomatoes
• 1 c. pearl barley
• 3 Tbsp. parsley, chopped

1. In a
2. heavy 4 to 6-quart pot, put bones, meat, onion, 1 cup carrots,
3. 1 cup celery, bay leaves, parsley, salt, pepper and water.
4. Bring
5. to a boil over medium-high heat.
6. Reduce to low; cover
7. and simmer for about 2 1/2 hours.
8. Lift out bones and when cool
9. enough
10. to
11. handle, remove any meat from them. Discard bones and
12. put
13. meat back in pot.
14. Skim fat from surface.
15. Add tomatoes, barley, carrots and celery.
16. Partly cover and cook
17. 45 minutes to 1 hour until tender.
18. Stir in chopped parsley.

beef soup bones, chuck roast, onion, carrots, celery, bay leaves, parsley, salt, pepper, water, tomatoes, pearl barley, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=594169 (may not work)