Vegetable Soup - cooking recipe

Ingredients

2 lb. beef
1 tsp. salt
1/2 c. celery, diced
2 qt. mixed vegetables
1 1/2 c. cabbage, thinly sliced
1/2 c. barley
2 qt. water
1 c. carrots, diced
1 qt. tomatoes or tomato juice
1 1/2 c. potatoes, diced
1 c. macaroni

Preparation

Cook soup meat with salt in 2 quarts water until soft.
Remove from broth and cool enough so meat can be taken from bone and cut into small pieces.
Return meat to broth.
Add all other ingredients plus water, enough to cover.
Cook until vegetables are tender, about 20 minutes.
Add additional salt and pepper to taste.
Any vegetable in season can be used.