2 lbs. beef short ribs or beef neck bones
10 c. water
1-2 tbsp. salt
Pepper
1 (2 lb.) can crushed tomatoes
2 lg. onions, chopped
1/2 c. fresh parsley
1 sm. can V-8 juice
5 carrots, chopped or grated
5 stalks celery, chopped
4 c. dried lima beans
1 c. pearl barley
1 tbsp. honey

In a large soup pot combine short ribs or neck bones, water, salt, and pepper. Bring to boil; simmer. Keep skimming off foam during cooking. When meat easily comes off bones, remove meat and bones from soup pot and SAVE.

To stock, add tomatoes, onions, parsley, V-8 juice, carrots, celery, and dried limas. Cook until lima beans are almost soft. Add barley and cook until tender. Add honey and meat from bones. Simmer to heat through.