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

DUMPLINGS:

1 c. all-purpose flour
2 tsp. baking powder
Pinch of 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 barely 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.