This is my favorite soup. I found it in the Classic Vegetable Cookbook by Ruth Spear.
| 1 lb. beef stew meat | l/2 package frozen baby lima beans |
| 1 large onion, chopped | 1 small can whole kernel corn |
| 3 or 4 quarts water | 1/2 cup barley |
| 4 celery stalks, diced | 4 parsley sprigs |
| 1 large can of tomatoes | l/2 teaspoon dried thyme |
| 5 or 6 carrots, chopped | 1 tablespoon salt |
| 2 small parsnips, diced | l/4 teaspoon peppercorns |
| 3 garlic cloves, minced | cayenne to suit |
| 1 medium potato, cubed | 1 bay leaf |
| 1/2 small head of cabbage, chopped |
Cut the stew meat into bite size pieces and place it in a large kettle. Add the water, tomatoes, garlic, and salt, and bring to a boil. Make a bouquet garni by tying the peppercorns, hot pepper, bay leaf, thyme, and parsley in a piece of cheesecloth. Add to the pot, bring again to the boil, lower heat, cover, and let simmer for 3 hours or longer. Remove bouquet parni. Return the broth to boiling and add all the vegetables. Simmer gently, covered, for about 40 minutes, or until vegetables are tender. Taste for seasoning. Serve hot in large bowls, along with garlic bread. Serves 8.