Vegetable Beef Soup - cooking recipe

Ingredients

2 lb. beef or veal bones
2 tsp. salt
1 small onion
celery leaves
1 Tbsp. parsley
2 c. sliced carrots
1 c. chopped cabbage
1 c. chopped celery
1/2 c. chopped onion
3 c. canned tomatoes
beef bouillon cube
1 Tbsp. Worcestershire sauce
pinch of thyme

Preparation

Put bones with salt, whole onion, celery leaves and parsley in large pan and cover with 3 to 4 cups cold water.
Simmer for 2 hours.
Cool, remove vegetables and refrigerate.
When cold, remove fat.
Heat stock and add vegetables.
Stewing beef or chuck can be added.
Simmer 1 hour.
Add seasonings to taste.