2 to 3 lb. of beef soup bones
3 qt. water or beef stock
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 c. barley
1 c. carrot, diced
1 c. potato, diced
1 c. onion, diced
2 c. shredded cabbage
2 c. cooked tomato

Combine first 5 ingredients in large saucepan, cover and simmer for 2 to 3 hours. Remove bones and skim off fat. Cut meat off bones, set aside. Add barley and cook 1/2 hour. Add vegetables and cook until all vegetables are tender. Serves 8 to 10.