Vegetable Beef Soup with Barley Recipe

  • 3 - 4 lb beef roast, bone-in
  • 1 onion, diced (large)
  • 1 bay leaf
  • 1/2 head cabbage, chopped
  • 1 cup barley
  • 1 pound carrots, cubed
  • 1 rutabaga, cubed (small)
  • 2 potatoes, cubed (medium)
  • 2 stalks celery, diced
  • 2 - 16 ounce cans stewed tomatoes
  • 1 - 15 ounce can green beans
  • 1 - 15 ounce can peas
  • 2 tablespoons beef bouillon
  • salt and pepper to taste
Put beef roast, onion, and bay leaf in large kettle of salt and peppered water. Bring to a boil and cook until tender, approx. 3 hours. Remove beef roast and add barley and cabbage. Bring back to boil and cook 30 minutes. Add rest of ingredients and bring back to boil. Cook approx. 30 minutes more until rutabaga is tender. Remove bone and suet from meat, cut meat into chunks and add back in soup. Note: Use roast with bone and suet for best flavor.
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