Barley Beef Vegetable Soup - cooking recipe

Ingredients

1 soup bone (meaty) or 6 bouillon cubes
3 quarts water
1/2 lb stewing beef, cut in 1/2-inch cubes
1 large onion, chopped
1/2 teaspoon thyme
1/2 teaspoon black pepper
salt
1 teaspoon paprika
1 bay leaf
1/2 cup barley
2 cups canned tomatoes, chopped (with juice)
1 cup carrot, sliced
1/2 cup celery, chopped
1/2 cup peas (I prefer frozen)
1/2 cup green beans
2 potatoes, pared and diced
1/4 cup parsley, chopped

Preparation

Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.
Skim soup until clear while simmering.
Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.
Let soup stand for about 15 minutes before serving.
Note: Normally I don't care for barley, but this soup is truly delicious.
I love making homemade soups and bread on cold wintry days.