INGREDIENTS

* 2 pounds meaty beef soup bones
* 2 quarts water
* 6 whole peppercorns
* 1 1/2 teaspoons salt
* 1 cup chopped carrots
* 1 cup turnips, chopped
* 1 cup chopped celery
* 1/2 cup chopped onion
* 1/4 cup medium pearl barley

Method
In a large kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 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 remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

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