1 (1 lb.) can tomatoes
1 (8 oz.) can cut green beans
1 1/2 lbs. boneless chuck cut into 1 1/2 inch pieces
1 1/2 tbsp. salt
1/2 tsp. pepper
Celery tops/parsley sprigs
1/2 c. reg. barley
2 c. tomato juice
1 c. turnips, coarsely chopped
3 c. cabbage, coarsely chopped
1 c. carrots, sliced
1 c. celery, sliced
1 c. onions, thinly sliced

Makes 5 quarts.

Drain tomatoes and beans, reserving juice. Add enough water to juice to make 2 quarts liquid. Place liquid, meat, salt, pepper, celery and parsley in large kettle. Cover and cook slowly for 1 hour. Add barley and cook 1 hour longer. Remove parsley and celery; discard. Add tomato juice, tomatoes, beans, turnip, cabbage, carrots, celery and onion. Bring to a boil, reduce heat; simmer 45 minutes.

To freeze, divide into quantities suitable for family size.