Mom’s Vegetable Beef Soup

Ingredients

• 1 pound chuck roast, trimmed of excess fat
• 4 cups water
• 4 cups broth (beef, chicken or vegetable)
• 1 medium onion, chopped
• 2 large red potatoes, chopped into 1 inch cubes
• 2 stalks celery (use the smaller inside pieces), chopped
• 2 carrots, chopped
• 2 handfuls of barley (omit if gluten free)
• 1/2 small cabbage, chopped
• 1 (16 oz) can whole tomatoes
• 1/2 bag frozen peas
• 1/2 bag frozen corn
• 1 small head of broccoli, chopped
• 1 teaspoon salt, more to taste
• Freshly cracked pepper