Vegetable Soup - cooking recipe

Ingredients

1 1/2 lb. beef
1 soup bone
3 qt. water
2 1/2 Tbsp. salt
1/2 tsp. pepper
celery leaves
1 large onion, chopped
2 bay leaves, crushed
1/4 tsp. oregano
1/4 tsp. thyme
1 1/2 c. diced potatoes
1 c. diced carrots
1/2 lb. green beans, cut
4 c. shredded cabbage
1 large onion, chopped
2 (No. 2 1/2) cans tomatoes
1 tsp. sugar
1 (No. 2 1/2) can whole kernel corn
1 pkg. frozen green peas
1 pkg. frozen green limas

Preparation

Place the beef in soup kettle with 2 1/2 quarts of water.
Add 1 tablespoon of salt, pepper, celery leaves and 1 chopped onion. Combine bay leaves, oregano and thyme.
Tie in a cheesecloth bag and drop into kettle with meat.
Cover and simmer for at least 3 hours.
Remove celery leaves.
Remove meat from bones; cut into bite size pieces and add to stock.
Then add potatoes, carrots, green beans, cabbage, chopped onion and 1 tablespoon of salt. Simmer for 1 hour.
Add 2 cups water, tomatoes, sugar, corn, lima beans and 1 1/2 tablespoons salt.
Cook for 1 hour.
Remove cheesecloth spice bag before serving.
Yields 6 quarts.