Vegetable Soup - cooking recipe

Ingredients

3 to 4 lb. beef soup bones, or beef short ribs
2 qt. cold water
1 tsp. salt
6 springs parsley (or parsley flakes)
1/4 c. rice or barley
2 c. green beans. cut
1/2 c. celery
1 small onion, quartered
2 c. tomatoes
2 c. cabbage
5 or 6 carrots, sliced
1 c. potatoes, diced

Preparation

Cut half the meat from the bones, brown in hot fat.
Add remaining meat and bone to the cold water, add browned meat, onion and salt.
Cook slowly for 2 hours.
Add vegetables and continue cooking 1 hour.
Makes 8 to 10 servings.