2 lbs. beef stew
1 tbsp. salt
2-4 qts. water
2 c. thinly sliced cabbage
1 c. chopped onion
6 carrots, pared and sliced
1 c. chopped celery
2 c. tomatoes, undrained (1 lb. 12 oz. can)
1 (10 oz.) pkg. frozen lima beans
1 (10 oz.) pkg. frozen cut beans
1 (10 oz.) pkg. frozen corn
2 tbsp. chopped parsley
1 (6 oz.) can tomato paste
Little oregano
Salt and pepper
1 c. barley
Bay leaf
1/4 c. catsup
1 tbsp. Worcestershire sauce

Makes 6 1/2 quarts - lots!

Place beef, salt and water in large kettle. Cover and bring to a boil. Simmer 30 minutes. Add remaining ingredients. Simmer 3 1/2 hours. Refrigerate overnight. Skim off excess fat. May be frozen.