Beef, Vegetable and Barley Soup

1. Place the can of tomatoes and juice in a large pot. 2. Break the tomatoes into pieces with the back of a wooden spoon 3. Cut the meat into 1 - inch cubes 4. Quarter and thinly slice the onions 5. Slice the carrots and celery. 6. Shred the cabbage. (Cabbage cooks down really nice) 7. In a large pot over medium heat, combine the tomatoes, beef, onion, carrots, celery, 1 1/2 cup cabbage, 8 cups broth, lima beans, okra, barley, and bay leaf. 8. Cover and bring to a boil. 9. Reduce the heat to medium-low. 10. Simmer, partially covered, until the meat, barley, and vegetables are tender, about 1 1/2 hours. 11. Use a ladle or skimmer, remove any foam that forms during the cooking time. 12. Add additional broth if too much liquid has evaporated. 13. Add the green beans and stir. 14. Thin the soup, if necessary, with additional broth or water. 15. Simmer for 15 to 20 minutes. 16. Season with salt and freshly ground black pepper.