2 lbs. beef soup bones
8 c. water
1 tbsp. salt
1 tsp. pepper
2 med. carrots, grated
1/4 c. barley
2 med. stalks celery, sliced thin
1 med. onion, chopped
1/2 c. Irish Mist
1 can (16 oz.) whole chopped tomatoes

In a large saucepan place soup bones, water, salt and pepper. Bring to boil, reduce heat and simmer 2 hours or until meat is tender. Remove meat from bones, trim fat. Cut into small chunks. Return to pan. Add remaining ingredients. Simmer 1 hour. Serves 6.