Vegetable Beef Barley Soup

• beef marrow (soup) bones
• 1 lb. chuck steak
• 1 large onion, chopped
• 2 ribs celery, chopped
• 1 large can stewed tomatoes, chopped
• 1 (20 oz.) pkg. frozen mixed vegetables
• 1 1/2 c. chopped or shredded cabbage (optional)
• 3 c. cooked barley, rinsed
• 1 or 2 bay leaves
• salt and pepper to taste
• beef bouillon cubes (if needed)

1. Using a 5
2. or
3. 6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
4. (While doing this, cook barley.) Remove steak and bones.
5. Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
6. Shred or dice the meat, then add meat and barley.
7. Add
8. bouillon
9. cubes
10. if stronger flavor is desired.
11. (I usually
12. make this soup the night before it's to be eaten.)

beef, chuck steak, onion, celery, tomatoes, frozen mixed vegetables, cabbage, barley, bay leaves, salt, beef bouillon cubes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=497951 (may not work)