Aunt Lynn'S Veggie Soup - cooking recipe

Ingredients

knuckle and marrow bones
medium to large onion
ends of celery stalk
1 Tbsp. salt
1/2 cabbage, shredded
16 oz. tomatoes
basil to taste
pepper to taste
parsley to taste
1/4 tsp. fresh garlic to taste
fresh vegetables (frozen, whatever)

Preparation

In 6 quarts of water, cook bones, onion, celery and salt until tender.
Peel off meat from bones.
Discard bones (or give to your dog).
Add shredded cabbage, tomatoes, basil, pepper, parsley and garlic.
Cook until cabbage is tender, adding water as necessary (about 1 hour).
Add veggies; cook until tender.
Enjoy!