Old Fashion Beef Soup

Shopping List:
2-3 lbs chuck or arm roast
1 medium white onion
3-4 medium russet baking potatoes
4-5 carrots
1 head of cabbage
1 garlic
4 bay leaves
worcestershire sauce
barley
paprika
ground cloves
sugar
salt & pepper

Toys needed:
Sharp knife
Cutting board
Meat scissors
Large stew pot
A garbage bowl or can to throw stuff away in

How to make it:
1) Fill large stew pot half-full of water
2) Rinse roast well, then cut roast into small strips (be sure to remove as much fat as you can), then take the meat scissors and cube the meat and add to the water
3) Add 4 bay leaves, 1 Tbs of salt, 1/4 tsp of pepper, 4 shakes of ground cloves, 2 cloves of finely chopped garlic, 1/2 tsp of paprika, 2 tsp of sugar and 1 Tbs of worcestershire sauce to the water. Stir until well mixed.
4) If using regular barley (not quick barley), add 1/2 cup of barley to the water.
5) Dice the medium onion and add it to the water as well.
6) Boil mixture, then reduce to simmer. Let simmer for 2 hours.
---- after two hours pass ----
7) Wash and cube the potatoes and add to simmering soup.
8) Wash, peel and dice carrots and add to mixture.
9) Wash, peel outer layer and chop cabbage, then add to the mixture.
10) If you are adding quick barley (instead of regular), add it now.
11) Let simmer until the carrots and potatoes are soft.

Once the soup is complete, you should be sure to salt it to taste. Don't worry if you get too much salt in it since you can always add more potatoes to soak the salt up. You can alter the number of potatoes and carrots that you put in (or use other vegetables completely) to your own tastes. If you would like to make it have more of a beef flavor for the broth, you can add beef bullion when adding the vegetables. Also, if you'd like it to be a stew, you can thicken the mixture up with the gravy of your choice.

The recipe takes about 3.5 hours from start to finish and will yield enough food to feed a small army. I would guess that it makes almost 2 gallons of soup, so if that's too much, be sure to cut the recipe in half. It is best served with warm bread rolls of some type. Enjoy!