Ingredients
2 lbs. boneless chuck beef, cut into 1-inch cubes
beef bones, 1/2 lb. fresh or any leftover cooked
1 can (10-3/4 oz.) condensed beef broth with 6 cups water or 3 beef boullion cubes with 7 cups water
3 medium onions, chopped
2 ribs celery, diced
1/2 lb. carrots, diced
1/4 cup barley or rice
1 bay leaf
2 tsp. salt
1/2 tsp. pepper
3 cups shredded cabbage
2 medium potatoes, diced
1 pkg. (10 oz.) frozen succotash or lima beans
1 can (16 oz.) tomatoes, chopped

Directions
In a large kettle bring to a boil the meat, bones, broth, water, onions, celery, carrots, barley, bay leaf, salt and pepper. Reduce heat, cover and simmer for 5 hours or until the meat is very tender.

Discard the bay leaf. Remove bones, pulling off any meat and add to soup. Discard bones.

Add cabbage, potatoes and succotash, cover and simmer 20 minutes or until the potatoes are tender. Stir in tomatoes and heat. Makes about 3-1/2 quarts or about 12 servings.

Slow Cooker
Omit the water and combine meat, onions, celery, carrots, barley, potatoes, bay leaf, salt and pepper in cooker. Measure beef broth and add just enough water to equal 3 cups of liquid. If using boullion cubes, use only 3 cups of water. Push in bones.

Cover and cook at low setting for 9 to 10 hours or until the meat is tender.

Remove bones, pull off any meat from the bones and add to the soup. Discard bones.

Add cabbage and succotash and cook 2 hours longer or until crisp-tender. Discard bay leaf. Add tomatoes and heat.