Vegetable Beef Soup Recipe

3 Pounds lean beef cut into 1/4 inch pieces
6 Cups water
2 Teaspoon Salt
1/2 Teaspoon pepper
2 Cloves garlic minced
1 Bay leaf
1/3 Cup pearl barley or rice
1 Quart chopped tomatoes
4 Sliced celery stalks
4 Sliced carrots
1 Cup chopped onions
1/2 shredded cabbage
1 Pound red kidney beans
Above will make 14 pints or 7 quarts

Use a large heavy pan
Combine beef, water, salt and pepper
Bring to boil, spoon off scum,
   add garlic and bay
Cover and simmer for 75 minutes
If the kidney beans are dry,
   soak them over night
Add the all the of the vegetables
Simmer for about 20 minutes
Vegetables will cook more while canning
Put in jars with 1 Inch head space
Process in a Pressure Canner
   pints 75 minutes
   quarts 90 minutes
Remove jars to cool on newspapers