Rainy Day Vegetable Soup - cooking recipe

Ingredients

5 lb. soup beef bone pieces
2 qt. water
1 minced garlic clove
1 Tbsp. salt
1/3 c. barley
1/2 c. chopped celery tops
2 c. chopped onion
1 (28 oz.) can tomatoes
1/2 c. butter
1 1/2 c. celery, finely cut
1 c. carrots
1 c. green beans
1 c. potatoes
1 c. finely chopped cabbage
1 box frozen peas
meat

Preparation

Mix beef bones, garlic clove, salt, barley, celery tops and chopped onion in 2 quarts of water in kettle.
Cover and simmer 3 hours.
Skim soup; remove bones and meat.
Add tomatoes.
Melt butter in skillet; slightly cook carrots, green beans, potatoes and cabbage for 7 minutes, stirring often.
Add to soup.
Cover; simmer for 20 minutes.
Add peas and meat (cut into bite size pieces).
Season with salt and pepper.
Serve.
Makes 5 quarts.