In a stock pot or dutch oven of at least 8 quart capacity, heat the oil and butter over medium high setting. When ready, add only enough beef to the pan so that the pieces aren't touching. When all sides are browned, remove to a plate and continue with the remaining beef.  When complete, add first batch to pot, along with the celery, onion and cabbage. Sauté until vegetables slightly soften, about 5 to 10 minutes.

Add 2 cans of beef broth, the stewed tomatoes, soup bone, pot herb and bay leaves. (Reserve extra broth to add later if needed.) Bring to a boil; then reduce heat so that soup gently simmers. Partially cover pot and let simmer until beef is tender, about 1 to 1 ½ hours. While soup is simmering, partially cook the frozen vegetables in microwave or on the stove. Also, cook the pasta according to package directions for slightly less time.

When beef is tender, add carrots and barley. Continue cooking for about 20 minutes; then add partially cooked vegetables. Simmer for another 15 minutes.

Season to taste with salt and pepper. Remove soup bone, pot herb and bay leaves. At this time, if soup is too thick, you can add water or additional beef broth. Place small amount of pasta in bottom of bowl and ladle hot soup over pasta. Enjoy!

NOTE:  If freezing portions of soup, wait until soup cools slightly before adding pasta to containers.