Beef Barley Vegetable Soup

1 lb beef shanks, cracked
7 cups water*
1 14oz can Hunt's® or Red Gold® stewed tomatoes
3/4 cup chopped onion
2 tbsp Wyler's® Beef Flavor Instant Bouillon*
1/2 tsp. basil
1 bay leaf
1/2 cup barley
3 medium carrots, pared and chopped
1½ cups chopped celery

In large pot., combine shanks, water, tomatoes, onion bouillon, basil and bay
leaf. Bring to boiling. Reduce heat and cover and simmer for 1 hour. Remove
shanks from stock and cut meat into 1/2" pieces. Skim the stock. Return
meat to the stock and add barley. Bring to a boiling. Reduce heat and simmer
for 30 minutes. Add carrots and celery and cook 30 minutes more.
Remove bay leaf.

Refrigerate leftovers.

Makes 2½ quarts
*May substitute beef broth for water if don't have beef bouillon.