Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      packets       instant beef bouillon granules
   1 1/4  quarts        water
   2      cans          beef broth -- canned
  12      ounces        cooked boneless lean roast beef cubed
   3      ounces        barley
   1      cup           mushrooms sliced
   1      cup           onions diced
   1      cup           cabbage finely shredded
   1      cup           celery finely chopped
   2      cups          carrots shredded
   1      cup           tomato sauce
   1      tablespoon    bay leaf
   1      teaspoon      salt
     1/2  teaspoon      thyme leaves
   1      dash          pepper
     1/2  cup           parsley chopped

Preparation:

In 3 quart saucepan combine broth mix and water, add canned broth and heat; add remaining ingredients except parsley, partially cover pan, let simmer until vegetables are tender, about 40 minutes. Remove from heat, and discard bay leaf; serve soup sprinkled with parsley. * Fresh parsley is for garnish Each Serving approximately 1-3/4 cups each.

Nutritional Information:

230.9 Calories, 5.8 g Total Fat, 2.1 g Saturated Fat, 46.3 mg Cholesterol, 1827.8 mg Sodium, 23.6 g Total Carbohydrate, 5.9 g Dietary Fiber, 22.0 g Protein, 69.6 mg Calcium.