Beef Vegetable Soup

• 12 cup quick-cooking barley (uncooked)
• 5 cups water
• 2 tablespoons butter
• 12 cup chopped celery
• 12 chopped Spanish onion
• 12 cup chopped carrot
• 12 cup peeled and chopped parsnip
• 1 cup chopped cabbage
• 12 cup fresh corn or 12 cup frozen corn
• 12 cup peeled and chopped rutabaga
• 14 cup peeled and chopped turnip
• 12 cup chopped green beans
• 1 clove garlic, minced
• 7 cups hot homemade beef stock
• 1 bay leaf
• 14 teaspoon Worcestershire sauce
• 1 (10 3/4 ounce) can whole canned tomatoes, seeded,chopped and drained
• 12 cup about cubed cooked steak (prime rib or sirloin work well)
• 1 teaspoon freshly chopped parsley
• salt and black pepper

1. Boil barley and water in 2-quart saucepan 25 minutes or until tender.
2. Drain; set aside.
3. Heat butter in 4-quart saucepan.
4. Add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes.
5. Add hot stock, bay leaf and worcestershire sauce.
6. Simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak.
7. Simmer 15 minutes.
8. Add parsley and salt and pepper.
9. Remove bay leaf and serve.

barley, water, butter, celery, spanish onion, carrot, parsnip, cabbage, fresh corn, rutabaga, green beans, clove garlic, bay leaf, worcestershire sauce, tomatoes, prime, freshly chopped, salt

Taken from www.food.com/recipe/beef-vegetable-soup-41818 (may not work)