5 lb. meaty beef bones
3 carrots, peeled
3 ribs celery
2 onions, quartered
1 bay leaf
12 c. water

VEGETABLES AND SPICES:

1 med. turnip, peeled and finely chopped
2 c. crushed, canned tomatoes
1 c. each: finely chopped carrots, finely chopped onion, finely chopped celery
1 tbsp. each: beef stock base (i.e., Minor's), sugar
2 tsp. onion salt
1 tsp. celery salt
1/2 tsp. paprika
1/4 tsp. pepper
1/8 tsp. each: basil, thyme
1/2 c. frozen peas, unthawed
1/3 c. med. pearl barley
Fresh parsley sprigs

Arrange bones in shallow roasting pan. Place in 450 degree oven for 45 to 60 minutes until bones are browned.

Transfer bones to large pot. Add 1 cup of the water to roasting pan and scrape drippings. Add to pot of bones. Then add the whole carrots, ribs of celery, quartered onions, bay leaf and remaining 11 cups of water. Heat to boil, cover and simmer 2 to 3 hours skimming surface occasionally. When stock is dark brown and flavors have blended, remove from heat and cool.

When cool, cut lean pieces of meat from bones and reserve. Strain stock and discard bones, etc. There should be 8 cups.

Transfer stock to container with cover and refrigerate overnight. Fat will harden on surface. Remove hardened fat.

Transfer defatted stock to clean pot. Add reserved meat, turnip, tomatoes, carrots, onion, celery, beef stock base, sugar, onion salt, celery salt, paprika, pepper, basil and thyme to stock. Cover, heat to boil, lower heat to simmer and cook for 1 to 1 1/2 hours. Add peas and barley last 20 minutes of cooking time. Stir occasionally during simmering.

To Serve: Garnish each bowl with a parsley sprig. Serves 8 to 10.