Beef And Barley Vegetable Soup - cooking recipe

Ingredients

1 (1 lb.) can tomatoes
1 (8 oz.) can green beans
1 1/2 lb. boneless chuck, cubed
1 1/2 tsp. salt
1 tsp. pepper
4 c. chopped celery
celery tops
1/2 c. regular barley
2 c. tomato juice
1 c. coarsely chopped turnip
3 c. chopped cabbage
1 c. onions, chopped
1 c. sliced carrots
parsley sprigs

Preparation

Drain tomatoes and beans, reserving juice.
Add enough water to make 2 quarts.
Place liquid, meat, salt, pepper, celery tops and parsley sprigs in a large kettle. Cover and simmer 1 hour. Add barley and simmer 1 hour longer.
Add all vegetables and tomato juice and cook for at least 45 minutes.
Makes 5 quarts.