4 c. canned tomatoes
3/4 c. boneless chuck in 1 1/2 inch cubes
Celery tops
2 sprigs parsley
1 bay leaf
1/4 c. regular barley
1 c. tomato juice
1/2 lb. green beans, cut
1 1/2 c. chopped cabbage
1/2 c. sliced carrots
1/2 c. sliced celery
1/2 c. chopped onion
1 pkg. onion soup mix
Salt and pepper to taste

Drain the liquid from the tomatoes and add enough water to the tomato liquid to make 4 cups. Chop tomatoes and set aside. In a large kettle pour the tomatoes and water liquid, the beef, celery tops, parsley and bay leaf. Cover and simmer slowly for one hour. Add the barley and cook one hour longer. Remove and discard celery tops, parsley and bay leaf. Add the chopped tomatoes, tomato juice and the remaining ingredients. Bring to a quick boil, and then lower heat and cook for about one hour.