1 1/2 to 2 pounds of sirloin tip, cut into cubes, or equal
amount cubed stew meat cut into smaller chunks
2 medium onions, chopped
1/2 head red or green cabbage, shredded
3 cups tomato juice
1/2 cup barley (optional)
1 large bay leaf
2 14 1/2-ounce cans beef broth
1 teaspoon lemon pepper
2 16-ounce cans diced tomatoes
1 16-ounce bag frozen, mixed vegetables
4 cups water
In stockpot, brown meat and onions in 1 teaspoon oil. Add cabbage, tomato juice,
barley, bay leaf, beef broth and lemon pepper. Cook until the cabbage is
slightly tender about 10 minutes; add tomatoes, vegetables and water. Simmer for
about 2 hours or until barley is soft and the soup has thickened. Discard bay
leaf before serving.
