Ham And Barley Soup - cooking recipe

Ingredients

4 large celery ribs
4 large carrots
2 large onions
1 lb. turnips
3/4 lb. mushrooms
salad oil
1 ham bone with 2 c. meat left on or 2 smoked ham hocks
1 c. barley
1 1/4 tsp. dried thyme leaves
1 tsp. salt
1/2 tsp. pepper
1 beef flavored bouillon cube
1 (14 1/2 to 16 oz.) can stewed tomatoes
1 (9 oz.) pkg. frozen Italian green beans

Preparation

About 2 1/2 hours before serving, cut celery into 1/4-inch slices.
Cut carrots into 1 1/2 x 1/2-inch pieces.
Dice onions. Peel and cut turnips into 1/2-inch chunks; thickly slice mushrooms.