Slowly boil a 2-pound beef soup bone for 3-4 hours. Set aside to cool. Remove bone and skim all tallow from stock.

Add to stock:

4 stalks celery, diced
3 carrots, diced
1 med.-sized onion, diced
1 c. rutabagas, diced
2 c. raw cabbage, cut up
1/2 c. peas
1/2 c. tomatoes
1 tbsp. barley, raw
1 tsp. salt
4 kernels whole pepper
4 kernels whole allspice
Enough water for desired consistency

Boil slowly until vegetables are tender. A generous bowl has approximately 100 calories.