Vegetable Beef Soup

My moms recipe. Very good old fashioned soup. The stock is beef flovor, not tomato based.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1⁄2 lb  pot roast or 1⁄2 lb  steak
• 2  tablespoons butter
• 1  tablespoon barley
• 4  carrots
• 4  stalks celery
• 1  medium onion
• 1⁄4 head green cabbage
• 1⁄2  of a turnip
• 1  large tomatoes
• 6  potatoes
• 2  teaspoons salt
• 1⁄2 teaspoon pepper
• 1  tablespoon parsley flakes
• 1 (12 ounce) package  frozen peas
• 1 (12 ounce) package frozen corn
• 1  tablespoon  beef base or 4  beef bouillon cubes

Directions

1. Cut beef into 1 inch pieces.
2. Melt butter in a cast iron skillet over medium heat. Add beef, brown very well on all sides. Add 1 cup of water to skillet and stir to loosen the drippings in the skillet. Pour beef, water with drippings into large dutch oven .
3. Add an additional 8 cups of water to dutch oven. Begin cooking over low heat.
4. Add barley.
5. Slice carrots and celery into 1/4 inch slices. Add to water.
6. Dice in medium pieces onion, tomato and turnip and add.
7. Coarsely chop cabbage and add.
8. Peel and cut potatoes into 1 inch pieces and add.
9. Add salt and pepper.
10. Bring soup just to a boil, turn heat down to low and simmer 1 hour 10 minutes.
11. Add parsley flakes frozen corn and peas simmer 20 minutes.