Recipe(tried): Mama's Beef and Root Vegetable Soup - Best EVER.

MAMA'S BEEF AND ROOT VEGETABLE SOUP

1 pound beef stew meat, cut into bite-size pieces
6 cups water, plus more if desired
1 bay leaf
2 cans (14.5 ounces each) canned diced tomatoes with their juice (can use stewed too).
4 carrots, cut into 1/4 inch rounds
4 stalks celery, cut into bite-size pieces
1 rutabaga, peeled and cut into bite-size pieces (just buy this pre-cubed or you will end up in the hospital doing it)
1 OR 2 parsnips peeled and cubed. (YOU MUST ADD THIS, IT ADDS A DISTINCT TASTE.)
1 large sweet onion, chopped
1/2 cup uncooked pearl barley
1 (10 ounce) package frozen white corn (mom always used canned)
1 (10 ounce) package frozen baby lima beans
Seasoned salt to taste

Place the beef, water, and bay leaf in a large soup pot over medium heat, and cook until the beef is very tender, about 1 hour.

Stir in the tomatoes, carrots, celery, rutabaga, parsnip, onion, and pearl barley, and simmer until the vegetables are tender, about 30 minutes.

Add the frozen white corn, green beans, and lima beans, season to taste, and simmer an additional 15 to 20 minutes, until the frozen vegetables are tender. Add more water if the soup is too thick.

Serve with horseradish on side (NOT horseradish sauce) and some white bread and butter for dipping.