4 (10 3/4 oz.) cans beef bouillon
4 (10 3/4 oz.) cans cold water
1 c. chopped cabbage
1/2 c. diced onion
3 unpeeled potatoes, diced
1 clove garlic, minced
1 tbsp. chopped parsley
1/2 c. barley
1 (16 oz.) can peeled tomatoes, chopped
6 slices bacon, lightly browned & chopped
Salt & Pepper to taste
2 c. cold water
3/4 c. flour

Bring bouillon and 4 cans of water to a boil. Add cabbage, onions, potatoes, garlic, parsley, barley and tomatoes. Cook until barley and vegetables are tender. Add bacon, salt and pepper; simmer 10 minutes.

Mix 2 cups water and flour; whisk to blend. Slowly add flour mixture to soup, stirring constantly. Cook until thickened. Adjust seasoning as necessary.