Dutch Oven Beef Barley Soup

Directions

• 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.