3 - 5 lb. corned beef
10 sm. onions
6 med. potatoes
5 stalks celery
5 carrots
1 head cabbage
4 bay leaves
6 peppercorns

Cover corned beef with water in large kettle. Bring to a boil and then slow simmer for 2 hours. Put in vegetables and simmer for 1 to 2 hours more. Next day use juice, leftover vegetables and corned beef. Add barley. This makes an excellent soup.