2 lbs. soup bones
2 qts. water
1 1/2 tbsp. salt, if desired
1/4 tsp. pepper
1/4 c. pearled barley
1 c. carrots, cut up
1/4 c. chopped onion
1/2 c. chopped celery
1 (16 oz.) can tomatoes

Cover tightly and cook soup bones, water, salt and pepper slowly for 1 hour. Add barley and cook 1 hour longer. Skim off excess fat and remove soup bone. Add carrots, onions, celery and tomatoes. Cook for about 45 minutes or until done.