Sue Middendorf'S Vegetable Soup
["1 to 2 lb. chuck roast", "old celery leaves", "2 onions", "1 can mixed vegetables (with liquid)", "1 can cut up tomatoes (with liquid)", "1 can beef broth", "1/4 c. pearl barley", "4 ribs chopped celery", "4 medium, grated carrots", "1/4 grated cabbage head"]
["Into a large pot, put 6 quarts of water, chuck roast, any extra beef bones for flavor, old celery leaves and an onion. Cook, covered, for 1 1/2 to 2 hours, then let it cool.", "Remove the meat from the broth.", "Strain the broth and discard the vegetables. Put the broth in the fridge for about 2 hours.", "Remove the fat when it's hardened and floats on top.", "(I usually do this step overnight.)"]
["chuck roast", "celery", "onions", "mixed vegetables", "tomatoes", "beef broth", "pearl barley", "celery", "carrots", "cabbage"]