1 beef knucklebone
1 lb. lean stew beef
6 c. water
2 (16 oz.) cans tomatoes
1 tbsp. parsley
4-5 sliced carrots
1 lg. sliced onion
2 bay leaves
2 tbsp. sugar
2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1/2 c. barley
2 c. chopped cabbage
1 c. cut green beans
1/2 c. sliced celery
1/2 c. frozen peas
1/2 c. frozen corn
1 lg. potato, diced

Combine knucklebone, beef, water, tomatoes, parsley, carrots, onion, bay leaves, sugar, salt, pepper and garlic; simmer, covered, for 3 hours. Add barley after 2 hours. Remove bone; cool slightly and skim off fat. Add cabbage, green beans, celery, peas, corn and potatoes. Simmer 2 more hours. Serve with crusty French bread.