Vegetable Soup - cooking recipe

Ingredients

1 soup bone
1 medium onion, cut up
1 pkg. frozen peas
5 carrots, sliced
1 pkg. frozen baby lima beans
1/3 head cabbage, shredded
5 stalks celery, cut up
3 turnips, cubed
1 qt. tomato juice
salt and pepper to taste

Preparation

In an 8-quart kettle, cover soup bone (cut into pieces) with water and cook 3 to 4 hours.
Remove bone and add remaining ingredients.
Cook slowly until vegetables are done.
Remove meat from bone, cut into bite size pieces and add to soup.
Do not skim broth.
Add water if some has cooked away.
This soup improves with cooling and reheating.
Freezes well, too.