"Janet B." > wrote:
>
> I use Barb's method, only no peas, tomato sometimes barley, sometimes
> potato and then green beans and cabbage. It's all good. I think the
> important part is to get the beef tender and tasty. From there on it's up
> to your tastes.
> Janet
Thank you! I don't use a pressure cooker, but feel sure the usual braising
method will be fine for the soup. I want to use barley for its health
properties,
and probably will use potatoes too. How to you cut up the cabbage, in what
size pieces? I am having a hard time imagining cabbage in vegetable beef
soup for
some reason.



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