Beef and Vegetable Soup

• 4 pounds soup bones meaty, sawed into chunks
• 1 each onions halved
• 2 each carrots quartered
• 1 each celery stalks outer stalk, cut into pieces
• 1 small turnip sliced, optional
• 12 each peppercorns
• 1 each bay leaves
• 1 pinch thyme
• 4 each parsley sprigs
• 3 pints stock from previous ingredients, with fat removed
• 3 tablespoons lard from stock
• 1 large onions chopped
• 1 cup carrots diced
• 1/2 cup celery diced
• 1/2 cup turnip diced, optional
• 1/2 cup parsnips diced, optional
• 1 1/2 pounds beef shanks cross cut
• 1 cup tomatoes chopped
• 1 teaspoon sugar
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1/4 cup pearl barley

1. STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints.
2. Bring to a boil slowly, skimming when necessary.
3. Add vegetables, peppercorns, herbs and salt.
4. Cover and simmer 2 to 3 hours.
5. Strain stock into a large bowl and discard the bones and vegetables.
6. Store stock, covered, overnight in refrigerator.
7. Next day remove the fat and retain 2 to 3 tablespoons of it for the soup.
8. SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes.
9. Increase heat and add boned and diced shank meat.
10. Cook, stirring, until beef juices run out and brown.
11. Add stock, barley, tomatoes, sugar, salt and pepper.
12. Bring to a boil.
13. Reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.
14. Soup is ready to serve.
15. Soup improves when served the next day.

onions halved, carrots, celery stalks outer, peppercorns, bay leaves, thyme, parsley sprigs, ingredients, lard from stock, onions, carrots, celery, parsnips, beef shanks cross, tomatoes, sugar, salt, black pepper, pearl barley

Taken from recipeland.com/recipe/v/beef-vegetable-soup-45720 (may not work)