Vegetable Beef Soup

I have lost count on how many times I have made this. It is always beIngredients

1 1/2 pounds chuck roast, 3/4 inch cubes
1 russet potato, peeled and cubed
6 carrots, sliced into 1/4 inch coins
1/2 yellow onion, chopped
1 stalk celery, chopped
1 quart fresh tomatoes (or 28 oz can Hunt's) petite diced
1 quart fresh cooked green beans (or 3 15oz cans)
1/4 cup V8 juice
1/2 cup corn
1/3 cup quick cook barley (optional)
salt, to tasteV8 juice
salt, to taste Add tomatoes and juices, green beans and juices, carrots, onions, celery, V8 juice, and potatoes. Simmer, covered, for 1 1/2 hours. Add corn. Simmer 1/2 hour.
Add barley and simmer 15 minutes.

Doug's Notes:

The barley brings out a meatier taste. Sometimes I add a few cups water because I like broth.

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