Vegetable Soup with Pumpkin

1 1/2 lbs. soup meat 

1/2 lb. soup bone, cracked 

1 onion, chopped 

1/2 tsp. powdered bay leaves 

1/4 tsp. fresh ground pepper cloves, a pinch 

1/2 c. celery leaves, chopped 

3 quarts cold water 

3 c. pumpkin, diced 

1 c. sliced red Spanish onion 

1 c. diced carrots 

1 c. chopped celery 

1 c. diced potatoes 

1 c. whole kernel corn four large fresh tomatoes or one 

28-oz. can of tomatoes 

1/4 c. pearled barley 

salt & pepper to taste 

Trim fat off soup meat; cut in 3/4-in cubes. Put soup meat, bones, chopped onion, seasonings, and water in large soup pot. Bring to boil. Lower heat and simmer for four hours, covered. Remove soup bone; skim off fat. Add vegetables (including sliced onion) and barley, and cook 35 to 45 minutes. Season to taste. Nutritional analysis per serving (six servings): 440 calories, 26 g protein, 23 g fat, 34 g carbohydrates, 415 mg sodium, 77 mg cholesterol.