1 soup bone, cracked
1 lb. boneless chuck, cubed
3 qt. water
6 sprigs parsley, chopped
1/4 c. barley, washed, drained
1 lb. fresh peas, shelled
1 c. strained canned tomatoes
Salt and pepper to taste
1/2 lb. sm. whole onions
1 sm. leek, sliced
1 c. diced carrots
1 c. diced celery
1 c. diced potatoes
1 pkg. frozen baby lima beans

Put soup bone and chuck beef in 3 quarts of salted water and boil for 60 minutes. Add all the ingredients. Stir and let simmer for 30 minutes more. Remove the bone. Serve in soup plates with Italian bread sticks.