Beef Barley Soup

beef soup bones
10 C water
1/2 C barley
2 t salt
2 diced onions
2 cl garlic, minced
2 bay leaves
2 carrots, diced
2 celery stalks, diced
1 C shredded cabbage
2 potatoes, diced
2 C stewed tomatoes or 2 cans
1 can tomato soup

Bring bones to a boil, simmer and then skim. Add spices, onion, garlic. Cover and simmer 1 hour (1 1/2 hours if meat on bones) or until meat is tender. May be chilled over night. Next day remove fat from top of the broth. Add vegetables and barley and tomatoes. Simmer 1 hour. Adjust seasoning.