2 to 3 lb. beef shank
1 clove garlic, minced
2 tsp. Accent
1 tbsp. salt
1/3 c. barley
1/2 c. chopped celery leaves
2 c. chopped onion
2 qts. water
1/2 c. butter
1 1/2 c. cut celery
1 c. cubed carrots
1 c. cubed potatoes
1 c. green beans
1 c. shredded cabbage
1 (1 lb. 12 oz.) can tomatoes
1 (10 oz.) frozen peas
Salt and pepper

Place beef, garlic, Accent, salt, barley, celery leaves, onion and water in large kettle. Cover and simmer for 3 hours, or until meat is tender. Should simmer, not boil. Skim soup, remove bones and meat, cut meat in bite size pieces and set aside. Melt butter in skillet, add celery, carrots, potatoes, green beans and cabbage. Saute 7 to 8 minutes, stirring often; add to soup. Add tomatoes, cover and simmer 20 minutes. Add peas and meat, cover and simmer 10 minutes more. Add salt and pepper to taste.