Vegetable Soup - cooking recipe

Ingredients

soup bones for stock
1 bunch carrots
2 large turnips
1 heart celery
2 large onions
1 bunch parsley
4 large potatoes
salt to taste

Preparation

In a large 4-quart kettle place soup bones and 4 quarts of water until boiling.
Turn flame down and boil slowly for 2 hours. Chop all vegetables into bite-size pieces and place in kettle; boil until vegetables are tender, about 1/2 hour before serving.
Add 1/2 cup barley to soup and cook for 1/2 hour more.
Serve with corn bread.
Serves 6 to 8 people.