Rainy Day Veggie Soup

1 pkg. stew beef, cut small
1/2 head cabbage, shredded
1 onion, diced
4 carrots, peeled and sliced
1/2 pkg. mixed vegetables, frozen
2 cans tomatoes, put through blender
2 tsp. Worcestershire sauce
3/4 c. barley
salt and pepper to taste
1 can corn, drained

Place beef in large stock pot. Cover with water plus 3 inches. Add onion and cabbage right away. Cook 1 1/2 hours. Add carrots; cook 1 more hour. Put in tomatoes; cook 1 more hour. Add Worcestershire sauce, salt, pepper, and mixed vegetables; cook 1 more hour. Add corn; cook 1 more hour. Add barley; cook until desired flavor, taste, thickness and color are reached. Wonderful on a cold, rainy day. Serve with homemade bread.

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