Ingredients
3 meaty beef soup bones (beef shanks or short ribs)2-1/2 quarts water1 medium onion, chopped5 teaspoons beef bouillon granules1 tablespoon cider vinegar1/2 to 1 teaspoon salt1/4 teaspoon pepper2 bay leaves1-1/2 cups chopped carrots1-1/2 cups chopped celery2 medium potatoes, peeled and cubed1/2 cup medium pearl barley1/2 teaspoon dried thyme1/4 to 1/2 teaspoon dill weed
Preparation
In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.
