Vegetable Beef Soup
Source of Recipe
Aunt Saunny
2-3 pounds beef roast, cut in bite size pieces--fat removed
4 medium potatoes
1-1/2 pound carrots, sliced thin
4-6 stalks celery, sliced
1/3 small head cabbage, shredded
1 bunch green onion, sliced
1/2 medium onion, chopped
20 beef bouillon cubes
1 tablespoon parsley
2 Tablespoons 57 sauce
2 teaspoons garlic salt
1 teaspoon black pepper
2 teaspoons salt
2 handfulls of pearl barley
2 (16 oz. cans) stewed tomatoes-(Hunts) preferably
Cut beef roast into bit size pieces. Boil the meat and the bouillon cubes ina 3-4 quart size kettle. When the meat is tender, strain the broth and rinsethe meat until the water is clear that is drained from it. Pour the brothinto a 6 quart kettle and add the raw vegetables, parsley, 57 sauce,
garlic salt, pepper and salt. Boil on medium until the vegetables are almost tender Add the stewed tomatoes and allow to simmer for approximately 15
minutes.Add the barley. Continue to simmer until the barley is soften.
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