3 1/2 lbs. soup bones
1/2 lb. cheap blade cut of beef
6 c. water
1 tbsp. salt
1 tbsp. sugar
1 tsp. each oregano, thyme & basil
1 clove garlic, crushed (opt.)
1/2 tsp. dried parsley
2 med. onions, chopped
3 celery stalks, sliced
3 carrots, sliced
2 (1 lb.) cans V-8
1/2 c. pearl barley
4 tbsp. instant beef bouillon granules

Bring soup bones, beef and water slowly to a boil in a 6 quart pot, removing the scum as it accumulates on the surface. Reduce heat and skim. Add all ingredients except barley; bring to a boil. Reduce heat and simmer, covered 1 1/2 to 2 hours. Raise heat and add barley, simmer additional 45 minutes. Turn off heat and let flavors set before serving. This soup is even better the 2nd day. Serves 6 to 8.