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1 large soup bone
1 1/2 lbs. stew meat in 1/2-inch pieces
4 medium Irish potatoes in 1/2-inch cubes
4 small carrots in 1/2-inch cubes
4 stalks celery in 1/2-inch cubes
1 medium onion, chopped
1 parsnip in 1/2-inch cubes
1 turnip in 1/2-inch cubes
1 large can diced tomatoes
1/2 c. barley
salt and pepper to taste

Boil soup bone in water for at least one hour to make stock. Remove
bone and any fat. Add other ingredients and simmer slowly until
vegetables are tender.

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