2 stalks chopped celery
pinch of celery seed (optional)
1 c. barley
1 (16 oz.) canned tomatoes or 2 cups fresh, chopped
1 can beef stock
2 onions, sliced
2 cloves garlic, minced
1 (partial) can tomato paste
1 tablespoon fresh basil, minced
1/2 cabbage, chopped
salt and pepper, to taste
1 can chicken broth (or 2-3 cups homemade broth)

In a soup pot, sauté sliced onions for several minutes or until lightly colored; add garlic and sauté for 1 minute. Mix remaining ingredients in pot; bring to a boil and immediately reduce heat to a simmer.

Stir in flour or cornstarch mixed with water to thicken the stock and add just enough tomato paste (1 or 2 tablespoons) for proper color.

Season to taste with salt and pepper before serving.

Serve with croutons tossed in melted butter sprinkled over the top of each bowl just before serving.

Variation: Small soup pasta or rice may be added during the final 20 minutes of cooking.