Ingredients

Instructions

  1. Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
  2. Add salt, pepper and bay leaves.
  3. Bring rapidly to boiling.
  4. Reduce heat.
  5. Add carrots, barley, celery and onion; cover and simmer until meat is tender, about 2 ½ hours.
  6. Remove and discard bone and bay leaves.
  7. Cut meat into bite-size pieces and return to soup.
  8. Mix in tomatoes, Worcestershire sauce, bouillon cube and oregano.
  9. Cover and simmer 30 minutes.