Beef 'N Barley Vegetable Soup Recipe

• 1 (1 lb.) can tomatoes
• 1 (8 ounce.) can cut green beans
• 1 1/2 lbs. boneless chuck cut into 1 1/2 inch pcs
• 1 1/2 tbsp. salt
• 1/2 teaspoon pepper
• Celery tops/parsley sprigs
• 1/2 c. reg. barley
• 2 c. tomato juice
• 1 c. turnips, coarsely minced
• 3 c. cabbage, coarsely minced
• 1 c. carrots, sliced
• 1 c. celery, sliced
• 1 c. onions, thinly sliced

1. Makes 5 qts.
2. Drain tomatoes and beans, reserving juice.
3. Add in sufficient water to juice to make 2 qts liquid.
4. Place liquid, meat, salt, pepper, celery and parsley in large kettle.
5. Cover and cook slowly for 1 hour.
6. Add in barley and cook 1 hour longer.
7. Remove parsley and celery; throw away.
8. Add in tomato juice, tomatoes, beans, turnip, cabbage, carrots, celery and onion.
9. Bring to a boil, reduce heat; simmer 45 min.
10. To freeze, divide into quantities suitable for family size.

tomatoes, green beans, boneless chuck, salt, pepper, celery, barley, tomato juice, cabbage, carrots, celery, onions

Taken from cookeatshare.com/recipes/beef-n-barley-vegetable-soup-55197 (may not work)