Grandma Walter's Vegetable Soup

• 2 lbs stew beef chunks
• 2 -3 marrow, bones
• 2 cups shredded cabbage
• 2 cups diced onions
• 2 cups sliced carrots
• 2 cups chopped celery
• 2 cups frozen peas
• 2 cups frozen corn
• 2 cups frozen baby lima beans
• 2 cups frozen cut green beans
• 1 pot herbs
• 1 (16 ounce) can crushed tomatoes
• 4 (10 ounce) cans beef broth
• 12-1 cup barley (optional)
• 4 -8 cups water (approx enough to cover all ingredients in pot)
• salt and pepper

1. Brown beef in (large) 12-quart soup pot.
2. Add tomatoes and beef broth then add bones, all veggies and enough water to cover everything (approximately 1 inch from top).
3. Bring to boil and add pot herb (i usually put the pot herb in a piece of cheese cloth and tie to side of pot, this way you don't loose it in the soup).
4. Turn down to simmer and cook for approximately 2 hours stirring occasionally.

bones, cabbage, onions, carrots, celery, frozen peas, frozen corn, beans, beans, herbs, tomatoes, beef broth, barley, water, salt

Taken from www.food.com/recipe/grandma-walters-vegetable-soup-107095 (may not work)