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	Beef and Barley Soup Paul Giamona Ingredients:      1 1/2 lb to 2 lbs beef brisket      1 large onion, chopped      1 cup sliced celery      1 cup sliced carrots      1 can sliced stewed tomatoes      1/2 cup pearl barley      water      salt and pepper to taste Directions:      1.  Cut brisket into 1-inch cubes.  (Beef shank, neck bones, etc. can be substituted for brisket.)      2.  Add beef to a soup kettle or dutch oven.      3.  Add the tomatoes and about 2 qts. of water.      4.  Bring to a boil.  Then reduce heat and simmer for about 1 hour.      5.  Add barley and continue to cook for another hour.      6.  Add remaining ingredients and continue to cook until vegetables are tender;