Vegetable Beef Soup

2-3 pounds beef roast, cut in bite size pieces--fat removed
4 medium potatoes
1-1/2 pound carrots, sliced thin
4-6 stalks celery, sliced
1/3 small head cabbage, shredded
1 bunch green onion, sliced
1/2 medium onion, chopped
20 beef bouillon cubes
1 tablespoon parsley
2 Tablespoons Heinz 57 sauce or similar steak sauce
2 teaspoons garlic salt
1 teaspoon black pepper
2 teaspoons salt
2 handfulls of pearl barley
2 (16 oz. cans) stewed tomatoes-(Hunts) preferably

Cut beef roast into bit size pieces. Boil the meat and the bouillon cubes
in a 3-4 quart size kettle. When the meat is tender, strain the broth and
rinse the meat until the water is clear that is drained from it. Pour the
broth into a 6 quart kettle and add the raw vegetables, parsley, 57 sauce,
garlic salt, pepper and salt. Boil on medium until the vegetables are
almost tender Add the stewed tomatoes and allow to simmer for
approximately 15 minutes. Add the barley. Continue to simmer until the
barley is soften. Enjoy!! This is great with sliced cheese and crackers.




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