2 beef shanks
2 (46 oz.) cans cocktail vegetable juice
1 c. barley
1/3 c. sugar
2 tsp. salt
1/2 tsp. pepper
1 sm. onion, minced
2 c. celery & tops, diced
8 carrots, diced
1 tsp. parsley, minced

Cook all about 2 hours until beef is tender. Remove shank and dice beef. Return meat to soup. Cook about 20 minutes, until well done.