Vegetable Beef Barley Soup - cooking recipe

Ingredients

beef marrow (soup) bones
1 lb. chuck steak
1 large onion, chopped
2 ribs celery, chopped
1 large can stewed tomatoes, chopped
1 (20 oz.) pkg. frozen mixed vegetables
1 1/2 c. chopped or shredded cabbage (optional)
3 c. cooked barley, rinsed
1 or 2 bay leaves
salt and pepper to taste
beef bouillon cubes (if needed)

Preparation

Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)