Country Soup Supper

• 1 1/2 lb. boneless chuck, cut into cubes or stew meat
• 3 c. water
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 small clove garlic
• 1 small bay leaf
• 2 stalks celery, sliced
• 2 medium carrots, sliced
• 1 small onion, sliced
• 1/4 head cabbage, cut in 1-inch wedges
• 3 Tbsp. pearl rice or barley
• 2 cans tomato sauce
• 1 (15 oz.) can kidney beans (undrained)

1. Place meat, water, salt and pepper in a large kettle.
2. Slowly bring to a boil.
3. Skim top.
4. Add garlic and bay leaf.
5. Reduce heat, cover and simmer about 1 1/2 hours, or until meat is tender. Remove bay leaf.
6. Add all fresh vegetables, barley and tomato sauce.
7. Simmer, covered, about 30 minutes.
8. Add beans and continue simmering, covered, for another 10 to 15 minutes or until vegetables are tender.

boneless chuck, water, salt, pepper, clove garlic, bay leaf, stalks celery, carrots, onion, cabbage, pearl rice, tomato sauce, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214802 (may not work)