Beef Barley Vegetable Soup

3 gallons water

3-5 pounds chuck roast

1 beef bone

5 carrots, peeled and quartered

4 stalks celery, with leaves if desired

3-4 potatoes, peeled and halved

1 can (26 ounces) whole tomatoes

½ pound barley

Salt to taste

4 beef bouillon cubes

1 pound small pasta, such as orzo or acini de pepe

Romano or parmesan cheese

In 16-quart kettle bring water, roast and bone to a full boil, skimming fat off top with tea strainer until water looks clear, about 5 minutes. Add carrots, celery, potatoes, tomatoes with juice, barley salt and beef bouillon. Return to boil, stir, reduce to simmer and cook 1frac12; hours, stirring occasionally.

Turn off heat. Remove vegetables to a blender or food mill and process until coarsely chopped. Remove meat to a plate; when cool shred into bite-size pieces (discard fat and gristle). Remove bone and give to the dog. Return meat and vegetables to pot.

In separate pot cook pasta according to package directions; drain and add to soup. Return soup to soft boil, stirring occasionally, until meat and noodles are hot. Serve with grated cheese.

Serves 35 to 40.