Vegetable Soup - cooking recipe

Ingredients

3 to 4 lb. beef soup bone
1 small onion, quartered
2 c. fresh or canned tomatoes
6 sprigs parsley
2 c. chopped cabbage
1/4 c. rice or barley
5 or 6 carrots, sliced
2 c. green beans
1 c. diced potato
1 c. chopped celery

Preparation

Cut half the meat from bone and brown in a little hot fat. Add remaining meat and bone to 2-quarts cold water.
Add browned meat, onion and 1 teaspoon salt; cook slowly 2 hours.
Add remaining ingredients.
Cook 1 hour longer.
Makes 8 to 10 servings.