Preparation time: 15 to 20 minutes
Cooking time: 1 1/2 to 1 3/4 hours
Yield: 12 servings
1 28-ounce can whole plum tomatoes with juice
1 pound beef chuck, shin, or bottom round, or 1 1/2 to 2 pounds short ribs
1 medium to large onion
2 medium carrots
2 celery stalks
1 head Savoy or green cabbage
8 to 10 cups beef broth or water
1 10-ounce package frozen corn kernels
1 10-ounce package frozen lima beans
1/3 cup pearl barley
1 bay leaf
1 10-ounce package frozen string beans
Salt to taste, about 1/2 to 1 teaspoon
Freshly ground black pepper to taste
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Place the can of tomatoes and juice in a large pot.
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Break the tomatoes into pieces with the back of a wooden spoon.
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Cut the meat into 1-inch cubes or cut the ribs into pieces.
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Quarter and thinly slice the onion.
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Slice the carrots and celery.
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Shred the cabbage.
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In a large pot over medium heat, combine the tomatoes, beef, onion, carrots, celery, 1 1/2 cups cabbage, 8 cups of broth, corn, lima beans, barley, and bay leaf.
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Cover and bring to a boil.
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Reduce the heat to medium-low.
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Simmer, partially covered, until the meat, barley, and vegetables are tender, about 1 1/2 hours.
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Using a ladle or skimmer, remove any foam that forms during the cooking time.
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Add additional broth if too much liquid has evaporated.
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Add the string beans and stir.
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Thin the soup, if necessary, with additional broth or water.
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Simmer for 15 to 20 minutes.
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Season with salt and freshly ground black pepper.