Beef-Barley Vegetable Soup - cooking recipe

Ingredients

3 lb. meaty shin bone (lean and well trimmed)
1 1/2 qt. cold water
freshly ground pepper
3 Tbsp. barley
3 carrots, finely chopped
1 head cabbage, shredded
2 ribs celery, finely chopped
1 onion, chopped
1 (28 oz.) can tomatoes
6 c. beef or chicken broth

Preparation

Place meat in kettle. Cover with cold water. Add seasoning. Heat slowly to boiling point. Cover and let simmer 2 1/2 to 3 hours or until meat is tender. Skim off fat.
Remove meat and bone.
Add barley and vegetables.
Continue cooking for 45 minutes.
Yields about 2 quarts.