Beef and Vegetable Soup Recipe was good, with some modifications. There wasn't enough barley, too many vegetables. I recommend scaling the carrots and celery down.

SERVES 6. Serving size: 1 medium bowl.

Ingredients:

1 quart beef stock

1 pound cooked prime rib, diced, plus reserved bones

½ medium onion, diced

1 bay leaf

3 large garlic cloves, minced

2 medium carrots, peeled and diced

1 white potato, peeled and diced

One 28-ounce can crushed tomatoes

One 15-ounce can whole kernel corn

One 8-ounce package frozen peas

Salt and pepper

Method:

1. Put 2 quarts water and the beef stock in a large pot.

2. Add the meat, bones, onion, bay leaf, and garlic.

3. Bring to a boil, then turn down the heat and add the carrots, potato, tomatoes, corn, and peas. Let simmer slowly for 1 hour.

4. Remove the soup from the heat, and remove the bay leaf and the bones.

5. Bring the soup to room temperature, and skim off the fat.

6. Add salt and pepper to taste.