2 lb Beef bones, meaty
2 qt -water
6    Peppercorns
1 1/2 ts Salt
1 c  Carrots, chopped
1 c  Celery, chopped
1 c  Turnips, chopped
1/2 c  Onion, chopped
1/4 c  Pearl barley, med.

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).