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Beef Vegetable Soup

1 1/2 lbs. chuck roast
2 tsp. salt
1/2 tsp. pepper
2 bay leaves
3 qts. hot water
1 1/2 c. carrots, sliced 1/4" thick
1/2 c. onion, finely chopped
1 c. celery, finely chopped
1 c. cabbage, finely chopped
1/2 tbsp. Worcestershire sauce
2 1/2 c. tomatoes, crushed
1 clove garlic, mashed
4 med. potatoes, diced
1/2 c. pearled barley


Cut meat into bite-size pieces. Brown in 2 tablespoons shortening. Add seasonings and water. Bring to a boil and add the remaining ingredients. Simmer 2 1/2 to 3 hours or until meat is tender. Remove bay leaves and serve. Add other vegetables, as desired, such as: Peas, corn, green beans, finely chopped broccoli or cauliflower, etc....


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