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Elsah's Landing Restaurant Beef Vegetable Barley Soup

Source of Recipe

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preheat oven to 450 degrees..
put 5 lbs. meaty soup bones in a roasting pan. Bake for an hour or until bones are browned. Take meat off the bones and chill

put browned bones in a big stockpot, add
12 cups water
3 peeled carrots
3 ribs celery
2 onions, quartered
1 bay leaf..
bring all to a boil, cover and simmer 3 hours
skim surface occasionally

remove and reserve carrots cut lean pieces of meat from the bones and set aside.
discard bones. Cover and chill stock..
remove excess fat. Use within 3 days...
can be frozen..

start with 8 cups beef stock
in a large soup pot..
add 1 medium turnip, finely chopped
2 cups crushed tomatoes
1 cup finely diced carrots
a cup finely chopped onions
1 cup finely diced celery
1 Tab beef stock base [bouillon]
1 Tab sugar
2 tsp onion salt
1 tsp celery salt
1/2 tsp. paprika..
1/4 tsp. black pepper
1/8 tsp basil
1/8 tsp thyme
reserved meat..

cover and simmer for 1 1/2 hours. Add
1/2 cup frozen peas.
1/3 cup medium pearl barley..
the last 20 minutes, stir occasionally. Garnish each serving with a fresh parsley sprig