Vegetable-Beef Soup - cooking recipe

Ingredients

2 to 3 lb. beef soup bones
3 qt. water or stock
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf (if desired)
1/2 c. barley
1 c. each: diced carrots, potatoes and celery (including celery leaves)
1 c. peas or green beans
1/2 c. chopped onion
2 c. shredded cabbage
2 c. cooked tomatoes
herbs and seasonings to taste
reserved meat from soup bones

Preparation

Combine beef bones, water or stock, salt, pepper and bay leaf in a large kettle.
Cover and simmer 2 to 3 hours.
Remove bones and skim fat if necessary.
Cut off, chop and reserve meat.
Add barley.
Continue cooking about 1/2 hour.
Add remaining ingredients and cook until vegetables are tender.
Add any leftover vegetables available.
Heat through.
Serves 8 to 10.