Beef Barley Soup

This hearty beef and barley soup is delicious
with biscuits or cornbread and a tossed salad.

Ingredients:
2 to 3 meaty beef shank bones, about 2 pounds
1 quart beef broth
2 cups water
1/3 cup pearl barley
1 cup diced onion
1 cup diced celery
1 1/2 cups diced carrot
1 cup diced turnip or rutabaga
1 can (14.5 ounces) diced tomatoes
dash garlic powder, optional
salt and pepper, to taste

Directions:
In a large stockpot, bring beef, broth, and water to a boil.
Reduce heat, cover, and simmer for 1 1/2 to 2 hours.
Add barley and simmer for 30 minutes.
Add vegetables and diced tomatoes,
along with garlic powder, if using.
Cover and cook for about 45 minutes longer,
or until vegetables are tender.
Take bones out and chop meat;
return the meat to the broth and add salt and pepper, to taste.