Vegetable Soup - cooking recipe

Ingredients

soup bones/shin bones (the more beef, the better the flavor)
1/4 c. pearl style barley
1 c. chopped onions
1 c. celery, chopped
1 small head cabbage, chopped up
1 can tomatoes (use large can size if you like tomato taste)
1 can tomato soup
1 or 2 boxes or 1 bag mixed frozen vegetables
1 can crushed corn
1 tsp. thyme
1 tsp. seasoned salt or 2 beef bouillon cubes
1 tsp. ground pepper

Preparation

Brown beef by cooking in frying pan on all sides of meat until brown.
Put bones and meat into large deep pot filled halfway with water and let simmer for 2 hours.
After 2 hours, add barley, celery, onions, cabbage, tomatoes and tomato soup; add all seasonings and cook for 2 more hours.
Lastly, add vegetables and corn.
Cook until all vegetables are heated through.
Soup tastes best on the second day when all the flavors have blended; soup can be frozen if you prefer not to serve it immediately.