Ingredients
4 pounds beef chuck roast
2 1/2 ounces ~ 64 bottles tomato or V-8 juice
1 1/2 cups quick barley
Broth from beef
Salt and pepper, to taste
1 teaspoon crushed rosemary
2 bay leaves
2 teaspoons paprika
1 teaspoon basil
1/2 teaspoon fennel
1 tablespoon brown sugar (I use Splenda)
1 head cabbage, chopped into larger than bite-size chunks
1 large onion, chopped
8 carrots, julienne cut
8 celery ribs, julienne cut
Celery leaves
Description
Foodista
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