2 lb Beef bones, meaty
2 qt -water
6 Peppercorns
1 1/2 ts Salt
1 c Carrots, chopped
1 c Celery, chopped
1 c Turnips, chopped
1/2 c Onion, chopped
1/4 c Pearl barley, med.
In a large kettle, combine soup bones, water, salt and peppercorns. Cover an simmer for 2? hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the vegetables are barley are tender. 6-8 servings (2 quarts).