2 to 3 beef soup bones with meat
1 bay leaf
2 carrots, cubed
1 1/2 c. canned whole tomatoes, cut up, reserve juice
2 c. cut green beans
Chopped fresh parsley
3 qts. water
2 sm. onions, divided
4 med. potatoes, peeled and cubed
2 c. cubed cabbage
2 celery stalks, sliced
3/4 c. raw barley
Salt and pepper to taste

DUMPLINGS:

1 c. all-purpose flour
Pinch of salt
2 tsp. baking powder
1/2 c. milk

In a large soup kettle, place beef bones, water, 1 onion, and bay leaf. Bring to a boil. Skim any foam. Cover and reduce heat to a simmer. Cook 3 hours or until meat falls off the bones. Remove bones, onion, and bay leaf. Remove meat from the bones and dice. Skim fat from broth. Add meat, remaining vegetables, barley, and parsley to the kettle. Season to taste. Cover and continue to cook 1 hour or until barley is done and vegetables are tender. Add milk and stir only until dry ingredients are moistened. Drop by teaspoonfuls into the soup. Cover and cook 10 to 15 minutes or until heated through. Yields 5 quarts.