Beef Barley Soup - cooking recipe

Ingredients

2 c. canned tomatoes
3/4 lb. boneless chuck, cubed
salt and pepper
celery tops from half a bunch
2 sprigs parsley
1/4 c. regular barley
1/2 (10 oz.) pkg. frozen green beans
1/2 c. chopped cabbage
1/2 c. sliced carrots
1/2 c. sliced celery
1/2 c. onion, sliced

Preparation

Drain juice and reserve from tomatoes.
Add enough water to juice to make 1 quart.
Place in kettle with chuck, salt and pepper, celery tops and parsley.
Cover and cook slowly for 1 hour.
Add barley; cook 1 hour longer.
Remove and discard celery tops and parsley.
Add remaining ingredients and bring to boil. Reduce heat and cook 45 minutes.