3 lbs. beef shanks or neck bones
1 (20 oz.) can tomato soup
1 cup chopped onion
4 tsp. salt
4 tbsp. Worcestershire sauce
1 tsp. chili powder
3 bay leaves
1/2 cup barley
1 (16 oz.) can tomatoes
1 cup diced celery
1 pkg. frozen mixed vegetables
1 cup sliced carrots
1 sliced turnip

Combine meat, tomato juice, onion and seasonings with 6 cups water in soup kettle with bay leaves. Simmer 2 hours. Add rest and simmer at least 2 more hours.