2 lg. soup bones or 1 sm. chuck roast
1 bag carrots
1 bag celery
8 med. potatoes
3 onions
1/4 head shredded cabbage
46 oz. V-8
1 lg. can tomatoes
1/2 c. barley
2 c. Creamettes
1/2 tsp. oregano
1 can corn & green beans

Take 2 large soup bones or a small chuck roast, 1 carrot, 1 onion, tops off, 1 stalk celery. Cover with cold water and simmer for 3 hours.

Meanwhile dice 1 bag carrots, celery, potatoes, onions and cabbage. Drain stock after 3 hours are up. Set meat aside. Add vegetables along with V-8 juice and tomatoes. Return to boil and add barley, Creamettes, oregano and cook until veggies are tender. Add corn and green beans. Add meat and simmer until tender.