2 lbs. chuck roast, trim fat or 3 lb. soup bones
Tops from 3 lg. celery ribs
2 lg. garlic cloves, peeled and chopped
3 med. onions, peeled and quartered
3 tsp. salt
16 c. water
4 tbsp. butter or oil
10 oz. green beans, 1 inch pieces (fresh or frozen)
1/2 head cabbage, shredded fine
4 lg. carrots, sliced thin
3 lg. celery ribs, chopped
2 lg. potatoes, diced
10 oz. cauliflower (fresh or frozen), sm. pieces
3 tbsp. barley
10 oz. peas (fresh or frozen)
10 oz. fine chopped spinach (fresh or frozen) - if frozen, thaw and squeeze dry
Pepper to taste

Use a 12 quart pot. Combine bones, celery tops, garlic, onion, salt, and water; bring to boil. Cover and reduce. Simmer about 2 1/2 hours. Remove meat and chop when cool. Remove debris and fat from stock. In a large skillet, heat butter and cook the beans, cabbage, carrots, celery, potatoes, cauliflower, stirring frequently, for about 10 minutes. Transfer to stock and add barley. Return to boil; reduce heat and simmer, covered, for about 20 minutes (until potato is tender). Add the meat, peas, and spinach; simmer for about 10 minutes longer. Add salt and pepper to taste.