Vegetable Soup - cooking recipe

Ingredients

2 lb. chuck roast or soup bone
2 1/2 c. shredded cabbage
1 c. diced onion
1/4 c. barley
1/2 tsp. celery seed (optional)
2 medium sized potatoes, diced
2 to 3 c. water
2 large carrots, diced
1 c. diced celery
2 whole or 1 c. canned tomatoes
salt and pepper to taste

Preparation

Cook beef in the water until almost done.
Add all other ingredients except potatoes.
Cook 1 1/2 hours until vegetables are tender.
Add potatoes and cook until they are done.
More water may be added, but a good rich broth is very important to taste well.