Homemade Vegetable Soup - cooking recipe

Ingredients

2 medium soup bones with no meat or 6 small marrow bones
3 medium onions, cut in pieces size of a quarter
3/4 lb. hamburg
2 medium zucchini, sliced in 1/2-inch pieces and cut in half circles
3 (8 oz.) cans tomato sauce
1 (16 oz.) can stewed tomatoes and juice
4 medium carrots, sliced in 1/2-inch pieces and cut in half circles
1 small can whole kernel corn and juice
2 Tbsp. Worcestershire sauce
salt and ground pepper
4 stalks celery, cut same as carrots

Preparation

Simmer soup bones in 2 quarts water with salt, pepper, juice from whole kernel corn and 1 onion, cut as directed, for 1 1/2 hours.
Add carrots and celery; cook until tender.