3 lb. chuck (bone in)
1 lg. can V-8 juice
4 onions, chopped
10 ribs celery, chopped (tops also)
2 c. chopped cabbage (opt.)
4 tsp. salt
1 tsp. pepper
3 tsp. parsley
1 c. barley
2 lg. pkgs. frozen mixed vegetables
1 - 1 1/2 qts. water

Put chuck, V-8 juice, water, onions, celery, cabbage, salt, pepper and parsley in a large soup pot. Bring to boil; turn heat down and cook slowly for 3 hours. Add barley and mixed vegetables. Cook slowly for 1 hour more. Take out meat; cut in small pieces and put back into pot, discard bones. Hearty meal served with Italian bread. Serves about 12. Freezes well also.