2-3 beef soup bones with meat
3 qt. water
2 sm. onions, divided
1 bay leaf
4 med. potatoes, peeled & cubed
2 carrots, cubed
1 1/2 c. canned whole tomatoes, cut up, reserve juice
2 c. cubed cabbage
2 celery stalks, sliced
2 c. cut green beans
3/4 c. raw barely
Chopped fresh parsley
Salt & pepper to taste

DUMPLINGS:

1 c. all-purpose flour
2 tsp. baking powder
Pinch salt
1/2 c. milk

In a large soup kettle, place beef bones, water, 1 onion and bay leaf. Bring to a boil. Skim any foam. Cover and reduce heat to simmer. Cook 3 hours or until meat falls off the bones. Remove bones, onion and bay leaf. Remove meat from the bones and dice. Skim fat from broth. Add meat, remaining onion quartered other remaining vegetables, barley and parsley to the kettle. Season to taste. Cover and continue to cook 1 hour or until barley is done and vegetables are tender.

For Dumplings: Combine flour, baking powder and salt. Add milk and stir only until dry ingredients are moistened. Drop by teaspoonfuls into the soup. Cover and cook 10-15 minutes or until heated through. Yield 5 quarts.