Leftover ham, cubed
Ham bones
1/2 c. barley
2 c. tomatoes
1 tbsp. Worcestershire sauce
Pinch of celery flakes
2 pinches parsley flakes
6 peppercorns
1/2 gal. water

Wash barley; add water, tomatoes, Worcestershire sauce, peppercorns, celery flakes and parsley flakes. Add ham bones. Bring to a boil. Simmer 1/2 hour. Add ham and any more water. Cook 1/2 hour longer. Add salt if needed. May increase barley to 3/4 cup and tomatoes to 3 cups.