Vegetable-Beef Soup - cooking recipe

Ingredients

2 lb. round steak, cut in 1-inch cubes
3 bouillon cubes
7 c. water
3 medium onions, chopped
2 ribs celery, diced
1/2 lb. carrots, diced
1/4 c. barley
1 bay leaf
2 tsp. salt
1/2 tsp. pepper
3 c. shredded cabbage
2 medium potatoes, diced
1 pkg. frozen succotash
1 can tomatoes, chopped

Preparation

Bring to a boil in a large kettle the beef, bouillon, water, onions, celery, carrots, barley, bay leaf, salt and pepper. Reduce heat.
Cover and simmer 5 hours or until meat is very tender. Discard bay leaf. Add cabbage, potatoes and succotash. Cover and simmer 20 minutes or until potatoes are tender. Stir in tomatoes. Heat.
Makes about 3 1/2 quarts or 12 servings.