Colonial Vegetable Soup

2 large soup bones
5-1/2 cups water
1 pound stew beef
1 pound canned tomatoes
1-1/2 tablespoons salt
1 teaspoon pepper
1 large onion, diced
1 tablespoon Worcestershire
5 medium carrots, thinly sliced

6-7 large celery ribs*
5-6 medium potatoes, cubed
20 ounces frozen green beans**
20 ounces corn
10 ounces frozen lima beans
1/2 cup barley
1 teaspoon sugar
1/2 medium head cabbage, sliced (optional)

In a large soup pot, place bones, water, beef, tomatoes, salt, pepper and onion. Bring to a boil, reduce heat and simmer for 2 hours or until meat begins to fall apart. Remove soup bones and add all ingredients except cabbage. Cook until potatoes are just tender. Add cabbage and cook until cabbage is tender.

*Two celery ribs cut small is enough for my taste.
**I use fresh beans cooked for two minutes and then drained in cold water.
Note: Vary barley according to taste.