1 packet instant beef broth and seasoning mix
3 c. water
12 oz. cubed cooked venison
2 c. cooked barley
1 c. each sliced mushrooms, diced onions and shredded green cabbage
1/2 c. each diced celery, diced carrot, and tomato sauce
1 bay leaf
1 tsp. salt
1/2 tsp. thyme leaves
Dash pepper
Chopped fresh parsley (garnish)

In 3-quart saucepan combine broth mix and water and heat; add remaining ingredients except parsley. Partially cover pan and let simmer until vegetables are tender, about 40 minutes. Remove and discard bay leaf; serve soup sprinkled with parsley.