4 lb. beef roast (with bone in better)
Salt
2 c. sliced cabbage (fine)
1 c. chopped onion
1/2 lb. carrots, diced
1/4 c. chopped green pepper
1 c. celery, chopped
3 1/2 c. canned tomatoes
1 pkg. frozen cut green beans (may use canned)
2 c. whole kernel corn
2 tsp. parsley
2/3 c. barley
1 (6 oz.) can tomato soup
1/4 tsp. cloves
1 tsp. sugar
1/2 tsp. pepper

Place beef in a roaster and 1 tablespoon salt in 4 quarts water. Roast until tender. (The reason I use the oven method I don't care for boil meat. Roasting gives the meat a better flavor.) Take meat out and let cool. Add the cabbage, onion and tomatoes; cook, covered for 30 minutes. simmer, covered after you add 1 tablespoon salt and rest of ingredients 2 hours. Add barley, simmer 1 hour longer. Cut meat into cubes. Return to soup. Simmer 30 minutes.

Makes 16 servings. I use my slow cooker or large kettle on top of stove. This is an absolutely marvelous soup, one your family will love.