Barley Beef Vegetable Soup

• soup bone (meaty) or 6 bouillon cubes↗1
• water↗3 quarts
• stewing beef, cut in 1/2-inch cubes↗1⁄2 lb
• large onion, chopped↗1
• thyme↗1⁄2 teaspoon
• black pepper↗1⁄2 teaspoon
• salt↗
• paprika↗1 teaspoon
• bay leaf↗1
• barley↗1⁄2 cup
• canned tomatoes, chopped (with juice)2 cups
• carrot, sliced↗1 cup
• celery, chopped↗1⁄2 cup
• peas (I prefer frozen)↗1⁄2 cup
• green beans↗1⁄2 cup
• potatoes, pared and diced↗2
• cup parsley, chopped↗1⁄4

Step-by-step instructions

1. 1

   Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.

2. 2

   Skim soup until clear while simmering.

3. 3

   Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.

4. 4

   Let soup stand for about 15 minutes before serving.

5. 5

   Note: Normally I don't care for barley, but this soup is truly delicious.

6. 6

   I love making homemade soups and bread on cold wintry days.