3 meaty beef soup bones (beef shanks or short ribs)
2 1/2 qt. water
1 medium onion, chopped
5 tsp. beef bouillon granules
1 tbsp. cider vinegar
1/2 to 1 tsp. salt
1/4 tsp. pepper
2 bay leaves
1 1/2 c. chopped carrots
1 1/2 c. chopped celery
2 medium potatoes, peeled and cubed
1/2 c. medium pearl barley
1/2 tsp. dried thyme
1/4 tsp. dill weed

In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to boil; skim foam with slotted spoon. Reduce heat; cover and simmer for 3 to 4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.

Serves 9.