Vegetable Soup - cooking recipe

Ingredients

3 lb. beef soup bone
2 qt. cold water
1 small onion, quartered
1 tsp. salt
2 c. fresh or canned tomatoes
6 sprigs parsley
2 c. chopped cabbage
1/4 c. rice or barley
5 carrots, sliced
2 c. cut green beans
1 c. diced potatoes
1/2 c. chopped celery

Preparation

Cut 1/2 meat from bone and brown in hot fat; add remaining meat and bone to cold water.
Add browned meat, onion, salt and cook slowly for 2 hours.
Add vegetables and cook 1 hour longer. Cook on medium heat.
Makes 8 to 10 servings.