Beef marrow bones
Lg. can V-8 juice
1/2 c. barley (soak a few hours or overnight)
Fine noodles
Potatoes
Turnips
Celery
Onions
Carrots
Peas
Corn
Green beans

Cook soup meat in water the day before. Drain and put in refrigerator overnight. Skim grease off before starting the stock. Combine V-8 juice and soup stock. Bring to a boil. Add vegetables and turn down to a simmer. Simmer at least 2 hours. Add barley after first hour. After 2 hours, add noodles. Just before you are ready to serve, add peas, corn and green beans.