Vintage Recipe--Beef and Vegetable Soup

1 pound lean stewing beef, cut in 1-inch pieces
1 beef knucklebone, cracked
6 cups water
2 1/2 cups tomatoes
2 cups diced potatoes (2 large)
2 cups diced carrots (6 medium)
1 cup diced celery (2 large stalks)
1/2 chopped onion (1 medium)
1/4 cup pearl barley
6 whole cloves
1 bay leaf
1 Tbsp salt
1 tsp sugar
1/8 tsp pepper
1 cup diced, white turnips (2 small)

Place all ingredients in deep kettle; cover. Turn heat high; heat soup mixture to boiling. Turn heat low; simmer 1 1/2 to 2 hours, or until meat is tender; remove bones. Chill overnight. Skim off fat. Reheat. Serve piping hot. Makes about 4 quarts.