Barley Soup made with Veal Stock

We had some veal bones left over from dinner with Greg and Mina so we decided to make soup. In general, if you have a little time, the stock you can make is much more flavorful then the stuff you buy. Paint the bones, beef or veal, with tomato paste, about 3T. We had 3 veal shank bones. Place the bones on a baking try along with a rib of celery, a carrot and a small onion which has been peeled. Bake for about 1 hr at 350 F. Put the bones and veggies in a soup pot and add 2qts. of water, 1T thyme, 1 bay leaf and 1T freshly ground pepper. Mushrooms are a nice addition too; we saute them before adding them to the soup. Simmer the mixture for a couple hours. Remove the bones and vegetables, adjust the seasonings, add 1C sliced carrots, and the same amount of celery and onion. When the vegetables are almost done add 1/2C pearl barley and continue simmering until the barley is done. You can add pasta and beans if you wish. We finished the soup with some fresh green beans.