3/4 c. dried navy beans
1/2 c. barley
3 lb. neck bones, beef
2 med. onions, chopped
1/4 c. minced parsley
2 tsp. salt
1/2 tsp. each: basil & mono glutamate
1/4 tsp. each: oregano & pepper
1 can (16 oz.) tomatoes, broken up
1 can (8 oz.) tomato sauce
1 c. chopped cabbage
1/2 c. chopped celery
1 carrot, sliced
1 clove garlic, minced

Soak beans in water overnight. Drain beans; put in soup kettle with barley, neck bones, onions, parsley, seasonings and 2 quarts water. Heat to boiling, lower heat and cook covered, 2 hours. Remove meat from bones; cut meat from bones into small pieces. Add meat to soup with remaining ingredients. Cook covered, 45 minutes.