3/4 lb. stewing beef
1 can (16 oz.) tomatoes
Water
2 tsp. salt
1/4 tsp. pepper
1/2 c. sliced celery
1 c. chopped celery leaves
2 sprigs parsley
1/4 c. barley
1/2 c. rutabaga or turnip, chopped
1/2 c. sliced carrots
1 green pepper, diced
1 whole onion, sliced
1 pkg. (10 oz.) frozen peas or cut green beans
1 1/2 c. coarsely chopped cabbage

1. Cut beef stew meat into 1/2 to 3/4 inch pieces. Place into cooking pot.

2. Drain tomatoes from can and set aside. Add enough water to the liquid to equal 2 quarts. Pour over beef.

3. Add salt, pepper, celery and leaves, parsley, barley, rutabaga or turnip, carrots, green pepper and onion.

4. Cover and simmer 8 hours in crock pot set at low, 3 hours in stewing pot on range top set at simmer to low setting (soup should not boil) or in ovenproof casserole at 325 degrees for 3 hours.

5. About 1/2 hour before cooking time is up, stir the green beans or peas, cabbage and reserved tomatoes into the soup. Heat to boiling. Stir once more and pour into soup tureen for serving. Makes 6 servings.