2 lb. soup bone (1/2 meat and 1/2 bone)
2 c. cooked tomatoes
1 c. carrots (cubed)
2 tbsp. parsley (minced)
1/4 c. onion (chopped)
1/4 tsp. pepper
2 tbsp. butter or oil
1 c. peas
1/2 c. celery (chopped)
1/4 c. barley
1 1/2 tbsp. salt
1 qt. water

Remove meat from bones, cut into cubes and brown lightly in fat. Place meat, bones, water, seasonings and parsley into kettle. Cover and simmer 1 hour. Add barley and cook 1 hour longer. Cool and remove fat and bones. Add vegetables (except peas) and cook 45 minutes. Add peas and cook 15 minutes.