1 1/2 lb. stew beef or chuck soup bone
1 tsp. salt
1 tsp. pepper
1/2 c. barley
2 bay leaves
4 to 5 carrots, sliced
1 c. chopped celery
1/2 c. chopped onion
1 c. chopped cabbage
1 (12 oz.) can tomatoes
1 tsp. Worcestershire sauce
Pinch oregano
1 beef bouillon cube

Cover meat and soup bone with cold water in heavy 3 quart kettle. Add salt, pepper, barley and bay leaves. Bring to a boil and reduce heat. Simmer for 1 1/2 hours. Add carrots, celery, onion and cabbage; simmer for 1 hour. Remove bone and bay leaves. Cut meat into bite sized pieces. Add tomatoes, Worcestershire sauce, oregano and bouillon cube. Simmer 1/2 hour longer and serve. Serves 8.