2 1/2 lb. piece plate boil
2 lb. chopped beef cubes
Several large soup bones
1 lg. can tomatoes, diced
2 c. celery, diced
2 c. onion, diced
1 lb. turnips, diced
2 c. fresh cut up green beans
1 c. frozen peas
1 med. head green cabbage, cut up
2 cans Del Monte cream style corn
2/3 c. med. pearl barley
1 tsp. salt
Fresh ground pepper
1 or 2 lg. bay leaves

Place plate boil, beef cubes, and soup bones in an 8-quart kettle. Cover with water. Simmer 1/2 hour and skim. Add chopped tomatoes, celery, onions, carrots, turnips, cabbage, green beans, and peas. Add cream style corn and barley. Add seasonings (include 1 or 2 chopped cloves of garlic, if desired).

Add enough water to fill pot 3/4 full. Simmer 4-5 hours, stirring occasionally so barley doesn't stick. After 3-4 hours, remove soup bones and discard them. Remove plate boil to discard fat and gristle.

Chop meat to bite size and return to soup pot. Remove and discard bay leaves. Correct seasonings. Do not add extra water. Soup will thicken slightly. Freezes well. Yield 5 quarts.