2 lbs. soup meat, cut sm.
3 stalks celery
2 lg. onions
1 lg. jar spaghetti sauce
1 pkg. Horowitz dry vegetables
1 pkg. beef stew seasoning mix (French's)
1 tsp. sweet basil
1/2 tsp. rosemary
Pinch sage and poultry seasoning
1 bag frozen vegetables (for soup)
2 carrots, sliced
2 tbsp. parsley
5 potatoes
1/2 c. shredded cabbage, optional

Put everything in large pot except frozen vegetables and potatoes. Add water until 2-3 inches from top. Stir frequently (every 5-10 minutes) because barley sticks. Cover without lid a while, then cover with lid tilting it a bit. Cook 1 1/2 hours. Then add frozen vegetables. After 15 minutes, add potatoes. Tastes great - but even better then next day!