Vegetable Soup

Ingredients:
*1 to 2 pounds trimmed chuck roast, cut into small pieces
*1 generous cup chopped onion
*1 generous teaspoon minced garlic
*1 can, 14.5 oz, diced tomatoes
*1 pound bag frozen soup vegetables
*10-16 oz. frozen mixed vegetables
*1 bay leaf (opt)
*1/2 teaspoon or so dry thyme
*2-4 cups vegetable juice (like V-8)
*5-6 cans, 14.5 oz ea. beef broth
*1 cup quick cooking barley or 1/2 cup quick cooking barley and 1/2 cup rice
*Salt and pepper to taste
*Water

Directions:
In a large pot, start browning the meat in a bit of olive oil. Or leave that
step out and add everything but barley, rice, salt and pepper.

Regarding the vegetable juice and broth, start out with the lower amount and
add more if you want. Bring to a boil and boil gently about 30 minutes or as
long as an hour (by then the meat will start to fall apart).

Add barley or barley and rice and cook another 15 minutes or so.

Remove bay leaf and season to taste, adding water or more broth if
necessary. Serves 8-10.