1 1/2 lb. beef chuck or stew meat
2 c. water
2 1/2 c. tomato juice
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
2 sm. bay leaves
2 sticks celery, sliced thin
2 med. carrots, sliced thin
1 sm. onion, sliced thin
1/4 sm. head cabbage, cut in 1-inch wedges
3 tbsp. pearl barley or rice
1 (12 1/2 oz.) can red kidney beans with liquid or 1 pt. green beans with liquid

Brown meat in large kettle or Dutch oven. Add water, tomato juice, salt and pepper, garlic salt and bay leaves. Slowly bring to boil and simmer 1 1/2 hours. Remove the bay leaves. Add the fresh vegetables and rice or barley. Simmer 20 minutes. Add the beans. Simmer 10 more minutes. Makes 4 servings.