Beef Vegetable Soup - cooking recipe

Ingredients

2 lb. meaty beef bone
2 Tbsp. fat
1 1/2 qt. cold water
1 Tbsp. salt
1/4 tsp. ground pepper
1 bay leaf
1 medium large onion, cut in quarters
1/4 c. barley
2 medium size potatoes, pared and cut in 1-inch cubes
1 pkg. frozen mixed vegetables or 2 c. fresh, diced vegetables
2 c. quartered tomatoes or No. 2 can

Preparation

Cut meat off bone.
Trim off excess fat.
Cut into bite size pieces.
Brown meat in fat at 325\u00b0 in a 4-quart kettle or saucepan.
Add the bone, water, salt, pepper, bay leaf and onion. Cover tightly and simmer 2 hours at 200\u00b0 to 212\u00b0.
Water should bubble gently during cooking.
Add barley and let cook 30 minutes. Add vegetables and cook 30 minutes more.
(Total time about 3 hours.)
Yields 3 quarts.
Serves 6 to 8.