Beef And Barley Soup - cooking recipe

Ingredients

2 lb. beef soup bones
1 lb. chuck roast, cut in 1-inch cubes (lean)
1 1/2 c. onion, chopped
1 3/4 c. carrots, sliced
1 3/4 c. celery, sliced
2 bay leaves
4 sprigs parsley
2 tsp. salt
1/2 tsp. pepper
9 c. water
1 (16 oz.) can tomatoes
1 c. pearl barley
3 Tbsp. parsley, chopped

Preparation

In a
heavy 4 to 6-quart pot, put bones, meat, onion, 1 cup carrots,
1 cup celery, bay leaves, parsley, salt, pepper and water.
Bring
to a boil over medium-high heat.
Reduce to low; cover
and simmer for about 2 1/2 hours.
Lift out bones and when cool
enough
to
handle, remove any meat from them. Discard bones and
put
meat back in pot.
Skim fat from surface.
Add tomatoes, barley, carrots and celery.
Partly cover and cook
45 minutes to 1 hour until tender.
Stir in chopped parsley.