Ingredients
- 6 peppercorns
- 2 qt water
- 2 lb beef bones
- 1 c turnips
- 1 c carrots
- 1 c celery
- 1/2 c onion
- 1/4 c pearl barley
- 1 1/2 ts salt
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).