Vegetable beef soup

Ingredients

• 1 tablepsoon Olive oil
• 2 ½ Libras. Chuck roast, cubed
• ½ Gal. Beef stock, warm
• 12 Oz Tomato paste
• 3 Cups Onions, diced
• 3 Cups Celery, diced
• 2 Cups Carrots, diced
• 1 Cup Bell pepper, diced
• 1 Libras. Mushrooms, sliced
• 4 Cups Cabbage, chopped (medium head)
• 1 Libras. Turnips, diced
• 3 ½ Libras. Peeled tomatoes, whole
• 12 Cloves Garlic, minced
• 1 tablepsoon Italian seasoning
• 3 Each Bay leaves
• 1 tablepsoon Worcestershire sauce
• 1 Cup Pearled barley
• 1 ½ Libras. Green beans, cut
• 1 Libras. Lima beans
• 1 Libras. Green peas
• To taste Salt and white pepper

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Preparation

• Heat the olive oil in a large stock pot and then sauté the cubed beef until nicely browned.
• Keeping the stock pot over a high heat, add the beef stock and tomato paste and stir well until dissolved.
• Then add the next twelve ingredients and bring to a boil, then reduce heat to a simmer.
• Add the pearled barley and stir well, cover and continue to simmer for one hour or until barley is cooked and tender.
  
• Add the green beans, lima beans and peas and bring back to a simmer for about 20 minutes or until all the vegetables are tender.
• Season with salt and white pepper to taste.
• To Serve: Ladle 1 cup portions into a soup bowl.