Vegetable Beef Soup - cooking recipe

Ingredients

2 (16 oz.) pkg. frozen mixed vegetables
1 small green pepper
1 medium onion
1 c. chopped cabbage
1 (29 oz.) can tomatoes in puree
3/4 c. dry beans, cooked
1/2 c. barley, cooked
1 1/2 lb. shin beef (bone in)
4 ribs celery
5 or 6 medium potatoes
1 small can peas
1 small (8 oz.) can corn (for extra flavor)

Preparation

In 1 gallon water, cook beef until well done along with onion, pepper, cabbage and tomatoes.
Add mixed vegetables and potatoes and cook until done.
Then add remaining ingredients and cook until all flavors are blended.
Add more water.
This will make a large amount of soup, but it can be frozen for another time and will probably taste better then.