2-2-2 Easy Veggie Soup

Babybuttons's Note:

This is my great grandmother's recipe and it is so easy. All you have to remember is the number 2 with a few exceptions. Hope you enjoy this as much as we do! A tip: To give your soup a nice rich flavor, add 4 cans of beef broth and let it cook down with the water as well.

• Total Time: 5 hrs
• Prep Time: 1 hrs
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 2 lbs stew beef chunks
• 2 cups shredded cabbage
• 2 cups carrots
• 2 cups onions
• 2 cups celery
• 2 cups frozen green beans
• 2 cups frozen green peas
• 2 cups frozen corn
• 2 cups frozen lima beans (baby or regular)
• 1 (28 ounce) can crushed tomatoes
• 4 (14 ounce) cans beef broth
• 1 bouquet garni
• 1 (2 lb) package marrow , bones
• water
• ¼ cup barley

Directions:

1. In a large soup pot brown beef. Once browned add 2 cans of broth and bring to boil.
2. Add raw veggies (onions, celery, carrots, and cabbage) and bring to boil again.
3. Add frozen ingredients.
4. Add marrow bones and crushed tomatoes.
5. Add remainder of broth and water to cover till top.
6. The last thing to add is the bouquet garni. (Hint: Tie the bouquet garni in cheese cloth, it makes it a lot easier to find when soup is done. Tie bundle to the side handle of pot).
7. Simmer for approximately 4 hours or until you can just about taste the pepper from the bouquet garni.