Recipe - Hearty Barley Soup

2 pound Soup bones; (your choice)
2 qt Water
1 One half tablespoon Salt
One fourth teaspoon Pepper
One fourth cup Pearled barley
1 cup Diced carrots
One fourth cup Chopped onion
One half cup Chopped celery
1 cn (16oz) tomatoes

Cover tightly and cook soup bones, water, salt and pepper in soup kettle
slowly at least 1 hour. Add barley and cook 1 hour longer. Skim off excess
fat and remove soup bone. Add carrots, onion, celery and tomatoes; cook
about 45 minutes or until done. Serves 8
Posted to brandnamerecipes by Geo & Donna gstratio@computerpro.com on
Feb 3, 1998