3 lb. chuck roast
Sm. soup bone
2 c. shredded cabbage
1 c. chopped celery
1/2 c. chopped onion
2 c. cubed potatoes
1 lb. bag frozen vegetables
1 lg. can tomato soup
1 lg. can tomato juice
3/4 c. barley

Cook meat and bone until tender in 3 quart salted water. Draw stock through sieve. Add enough water until 3 quarts, let boil. Cook celery until tender.

Add cabbage, onion and tomato juice. Cook until tender. Add potatoes, frozen vegetables, cook slowly, stirring often until vegetables are tender. Cook barley in 2 cups water. After all vegetables are tender, add barley and tomato soup. Heat under low fire, stir often. Cut meat in small pieces.