Sue Middendorf'S Vegetable Soup - cooking recipe

Ingredients

1 to 2 lb. chuck roast
old celery leaves
2 onions
1 can mixed vegetables (with liquid)
1 can cut up tomatoes (with liquid)
1 can beef broth
1/4 c. pearl barley
4 ribs chopped celery
4 medium, grated carrots
1/4 grated cabbage head

Preparation

Into a large pot, put 6 quarts of water, chuck roast, any extra beef bones for flavor, old celery leaves and an onion. Cook, covered, for 1 1/2 to 2 hours, then let it cool.
Remove the meat from the broth.
Strain the broth and discard the vegetables. Put the broth in the fridge for about 2 hours.
Remove the fat when it's hardened and floats on top.
(I usually do this step overnight.)