For three generations, this historic Chicago Stock Yard Inn has been noted for fine food. Chef Arnold Niesen is rightfully proud of his beef-rich soup with its bright-colored vegetables that are cooked just to perfection. CAN BE FROZEN. Makes about 5 quarts.

Buy 5 pounds of beef shank with bone in it; have bones cut in several pieces. Put in a large kettle with: 1 minced clove garlic 1 tbsp. salt 1/3 c. barley 1/2 c. chopped celery tops 2 c. chopped onion

Cover and simmer about 3 hours or until meat is tender. Skim soup. Remove bones and meat; set meat aside. Add 1 (28 ounce) can tomatoes to soup. Melt 1/2 cup butter in skillet. Add: 1 c. diced carrots 1 c. green beans 1 c. potatoes 1 c. finely cut cabbage

Cook 7 minutes, stirring often. Add to soup. Cover and simmer 20 minutes. Add: The meat, cut in bite size pieces 1 c. finely cut spinach

Cover and simmer 10 minutes. Season with salt and pepper.