6 c. water, more if needed
2 lb. beef chuck, sm. cubes & bones
1 med. soup bone
1 tbsp. salt
1 tbsp. sugar
2 med. onion
1 sm. pkg. carrots
1/2 stick celery
1 sm. head cabbage
1 lb. can cut & drained string beans
1 lb. can whole kernel corn, drained
1 lg. can crushed whole tomatoes
1/2 c. barley

Cook meat until tender. Cut all vegetables into bite-sized pieces. Add all ingredients to beef stock. Cook until vegetables are tender. Season to taste.