Poor baby! This is THE family soup for at least 4 generations of my family -- yes, even more than chicken soup, and that is going some for Jews! ;-) Several of our friends have added it to their family cookbooks, too. It's very comforting and filling (and you can make it with your eyes closed). I don't usually put mushrooms in it, but my brother does. Just use your favorite dried mushrooms. I cut the carrots and celery by hand, because I like neat cubes, but my mom and brother use the food processor. My mom adds some beef bouillon powder, but I don't. You do need to make it at least one night before, because it REALLY thickens up. But in case of immediate need, such as yours, go ahead and eat that first bowl thin! Feel better soon. Gellchom's family's vegetable soup About 3/4 lb. short ribs with bones, or any combination of beef and bones; can also add/ substitute chicken necks & backs (your chuck with bone will be fine) 1/2 - 3/4 cup each: dried green peas, dried large lima beans, and dried barley (regular or quick-cooking) dried mushrooms (optional) 2 large carrots, scraped and diced 2 large stalks of celery, scraped and diced salt and pepper Put the meat and bones in a big soup pot and fill with water to about and inch from the top. Bring to a good hard boil. Reduce heat to simmer and skim off scum. Add 1-2 T of salt (I just put in a small handful) and fresh ground pepper to taste. Add dried vegetables, cover, and simmer one hour. Add carrots and celery, cover, and simmer another hour or so. Chill in refrigerator or on porch overnight. Skim off fat. Shred meat and return to soup; give bones to thrilled dog. Correct seasoning and heat. Freezes great and is a good thing to bring to a family at busy times, because it's a complete meal.

Minnie-Wasn't that the Dolly Parton weight loss soup? I always wondered why it was named that.LOL I use to make it all the time (without the meat) and it was good.I think it just had cabbage,onion,canned tomatoes,seasonings and a package of french onion soup mix but as time went on I added other non fattening veggies to it that I liked.

Sure. Sherry is Sheshebop, long time member here, but she doesn't post much anymore. I made this one for my annual soup party a couple of weeks ago and there were no leftovers! Beef Barley Soup (Sherry-Sheshebop) serves 8 1-1/2 lbs. boneless beef chuck 6 cups beef broth 2 cup sliced celery 2 cups sliced fresh mushrooms 1 cup sliced carrots 1 medium onion, chopped 1 tsp. salt 1 tsp. dried rosemary, crushed 1/2 tsp. pepper 1 clove garlic, minced 1 6 oz. can tomato paste-I only use 3 oz 1 cup quick-cooking barley I use regular pearled barley Trim fat from meat, cut into 1/2" cubes, and brown in olive oil. In a Dutch oven, combine the meat, broth, celery, mushrooms, carrots, onions, salt, rosemary, pepper, and garlic. Bring to a boil; reduce heat. Cover and simmer 1-1-1/2 hour or until meat is tender. If necessary, skim fat. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about ten minutes or until barley is done. You could make this in the crock pot, and then when you get home, add the barley and tomato paste and heat for 10 minutes on the stovetop until the barley is done. This soup will also freeze well. Freeze in 1 cup portions for a fast, hot lunch. Just micro for about 5 minutes until thawed and hot Linda

Terri, nope, I'm not that quick! ;-) The broth is still in the freezer. Maybe I'll leave it there till I come home from my next grocery shopping trip and need the space. Woodie, I'm not really a fan of smoked anything. Good idea, though. As you said, I might just sub it for water or vegetable broth whenever the opportunity arises. On the other hand, the cabbage was really cheap (I think it was 39 cents a pound), so it's not a great financial loss if I toss the broth. I just didn't want to overlook some great recipe for which cabbage broth was the unique and indispensible ingredient. Sue