Old-Fashioned Vegetable Soup - cooking recipe

Ingredients

4 lb. beef soup bones with a lot of meat
4 qt. water
4 c. tomato juice or stewed tomatoes
1 c. celery stalks and leaves
1 c. chopped onion
1/4 c. chopped parsley
2 c. raw carrots, sliced
1 c. diced rutabaga
1 c. diced potatoes
2 c. green beans
2 c. shredded cabbage
salt and pepper to taste

Preparation

Place meat and water in a large soup pot.
Bring to a boil. Skim surface occasionally.
When broth is clear, add tomatoes or juice, celery, onions and parsley.
Cover and simmer gently for 2 1/2 hours.
Add carrots, rutabaga and potatoes; simmer 1/2 hour. Remove soup bones from pot and cut meat from bones.
Return all to kettle.
Add peas, green beans and cabbage.
Season to taste. Simmer another 1/2 hour or until all vegetables are tender.
Makes 8 to 10 servings.