2 qt. water
1 lb. round steak
1 lg. bay leaf
2 c. sliced carrots
1 c. sliced celery
8-10 celery leaves, chopped
1 onion, chopped
4 beef bouillon cubes
1 c. barley
1 lg. zucchini, sliced
2/3 pt. mushrooms, sliced
1 can green beans
3/4 lg. can tomatoes
1 tbsp. salt
1/4 tsp. oregano
1/4 tsp. rosemary
2 tbsp. dried parsley

Place 2 quarts water in 8 quart soup pot. Add round steak (fat removed) and bay leaf. Simmer 3 hours. Remove steak and cut in small pieces. Return to broth. Add carrots, celery, celery leaves, onion, and barley. Simmer 2 hours. Add zucchini, mushrooms, green beans, tomatoes (cut in pieces), salt, oregano, rosemary, parsley, and bouillon cubes. Simmer 2 hours. Makes 4 quarts thick soup. Freezes well.