Cost for this soup varies considerably, depending on cost of meat. Ingredients for a smaller version are listed in brackets.

5	lbs.	beef stewing meat, cut into 1/2-in. pieces [1/2 lb.]
1	large	(about 100 oz. or 6 lb.) can diced tomatoes [one 14.5 oz. can]
1 1/2	tbsp.	salt [1/2 tsp.]
2	tsp.	freshly ground pepper [1/4 tsp.]
5	ribs	celery, including tops, chopped [1 rib]
1 1/2	cups	pearl barley [1/4 cup]
5	cups	diced rutabaga [1 cup]
5	cups	diced fresh carrot [1 cup]
5	large	onions, chopped [1 onion]
2	large	bags (about 12 oz. each) frozen, cut green beans [1 cup]
1	small	head cabbage, chopped [1/4 small head]
		garlic herb croutons [1 to 2 cups]

Brown the meat briefly in a big, ovenproof pot (I don't use oil in the pan, but you could if you prefer). Then add the tomatoes, salt, pepper, celery, barley, rutabaga, carrots, and onions.

Cover and put into a 325-degree oven for 3 hours or simmer on top of stove, stirring often, for 3 hours until everything is tender. Add water as necessary to keep the mixture soup-like.

Add green beans and cabbage and simmer 30 minutes longer. Serve with croutons. 

Makes about 50 (8 oz.) servings [or 6 to 8 servings].