Ingredients:
3 to 4 lbs beef roast with bone
2 quarts tomato juice (V8 is best)
2 quarts, stewed, chopped tomatoes
Water
1 bunch celery stalk, chopped (leave sections with leaves long so they can be removed later)
2 large onions, chopped
5 large carrots, peeled and cubed
5 to 7 potatoes, peeled and cubed
½ head of green cabbage, cut into small chunks
1 rutabaga or turnip, peeled and cubed
3 cups corn
Salt and pepper to taste
Barley (optional)
Directions:
Trim most of fat from roast. Add whole roast, V8, celery, and onions, to pot and cover with water (if needed). Bring to a boil and reduce to a simmer. Continue adding water as needed to keep covered and simmer gently for 3 to 4 hours. Remove roast, discard bone and extra fat, and shred meat into bite size pieces, return to pot. Remove celery leaves also. Cut vegetables into consistently sized pieces for even cooking. Add remaining vegetables and simmer covered for another hour until vegetables are tender. Season to your taste. Continue to add water to keep soup at your preferred consistency. Cook barley according to package directions and add to soup at the end.