Homemade Vegetable Soup - cooking recipe

Ingredients

3 to 4 c. beef soup bones (omit if you are vegetarian)
4 qt. water
4 c. potatoes, chopped
2 c. carrots, chopped
1 medium onion
1 c. cabbage
1 c. celery
1 qt. tomatoes
1 or 2 c. any other vegetable, like zucchini, spinach or leftover vegetables (corn, beans, etc.)
2 bay leaves
1 tsp. garlic
salt and pepper to taste

Preparation

Boil soup bones for 1 hour.
Remove from pot.
Add vegetables. Cook on low heat for 1/2 hour.
Add tomatoes and spices.
Turn off heat.
Let sit 15 minutes.
This soup is even better the second day.
It may be canned or frozen.
Keeps well in refrigerator for 1 week.
Makes 6 quarts, but may easily be reduced.
Makes 6 servings.