3 lbs. stewing beef
2 tbsp. oil
8 c. water
28 oz. can stewed tomatoes
2 med. onions, chopped
1 1/2 tbsp. salt
1/4 tsp. pepper
2 c. sliced celery
3/4 c. diced green pepper
1 c. finely sliced cabbage
1/3 c. pearl barley
1/4 c. snipped parsley (optional)

Cut meat into bite sized pieces and brown in oil. Add water, tomatoes, onions, salt, and pepper. Simmer covered for 1 1/2 hours. Skim fat. Add vegetables and barley and simmer for 45 minutes. Just before serving, stir in chopped parsley.

Soup can be frozen. Dilute with water if it gets too thick.