Hearty Vegetable Soup - cooking recipe

Ingredients

2 lean meaty soup bones (preferably beef shank)
1 c. each: any 5 vegetables: sliced carrots, diced celery, sliced zucchini, sliced green beans, sliced leeks, sliced parsnips, chopped cabbage and peeled and cubed potato
3 qt. water
1 can tomatoes, cut up
1 1/2 tsp. seasoned salt
1/2 tsp. seasoned pepper
1 c. barley
1 c. sliced fresh mushrooms

Preparation

Brown soup bones either in skillet over high heat or in 400\u00b0 oven.
Combine all ingredients except barley and mushrooms in large soup kettle; bring to a boil.
Reduce heat and simmer, covered, 2 hours.
Add barley; simmer 1 hour longer.
Add mushrooms; simmer 10 minutes.
Remove soup bones from kettle; let cool slightly.
Remove meat from bone; cut meat into pieces and return to soup.
Refrigerate overnight.
Skin any fat from surface; reheat soup and adjust seasonings before serving.