2-2-2 Easy Veggie Soup

• 2 lbs stew beef chunks
• 2 cups shredded cabbage
• 2 cups carrots
• 2 cups onions
• 2 cups celery
• 2 cups frozen green beans
• 2 cups frozen green peas
• 2 cups frozen corn
• 2 cups frozen lima beans (baby or regular)
• 1 (28 ounce) can crushed tomatoes
• 4 (14 ounce) cans beef broth
• 1 bouquet garni
• 1 (2 lb) package marrow, bones
• water
• 14 cup barley

1. In a large soup pot brown beef.
2. Once browned add 2 cans of broth and bring to boil.
3. Add raw veggies (onions, celery, carrots, and cabbage) and bring to boil again.
4. Add frozen ingredients.
5. Add marrow bones and crushed tomatoes.
6. Add remainder of broth and water to cover till top.
7. The last thing to add is the bouquet garni.
8. (Hint: Tie the bouquet garni in cheese cloth, it makes it a lot easier to find when soup is done.
9. Tie bundle to the side handle of pot).
10. Simmer for approximately 4 hours or until you can just about taste the pepper from the bouquet garni.

cabbage, carrots, onions, celery, frozen green beans, frozen green peas, frozen corn, frozen lima beans, tomatoes, beef broth, bouquet garni, bones, water, barley

Taken from www.food.com/recipe/2-2-2-easy-veggie-soup-171012 (may not work)