Vegetable Beef Soup - cooking recipe

Ingredients

3 lb. beef short ribs and/or soup bone
1 pt. tomato juice
approximately 6 c. water
2 tsp. salt
6 peppercorns
1 c. chopped celery
1/3 c. chopped onion
2 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
2 (15 oz.) cans tomatoes
4 Tbsp. barley (optional)

Preparation

Place meat and tomato juice in a large soup kettle.
Add enough water to cover meat.
Add salt and peppercorns; bring to a boil.
Cover and simmer for 2 hours.
Strain and cool overnight or until fat solidifies on top.
Remove fat and discard.
Remove meat from bones and return meat to broth; add the remaining ingredients except barley.
Simmer 1 hour.
At this time, barley can be added, if desired.
Serves 6 to 8.