Vegetable Soup - cooking recipe

Ingredients

1 1/2 lb. beef brisket
1 1/2 lb. soup bone
1/2 head cabbage, cut or diced
1 can whole tomatoes
1 c. diced potatoes
1/2 c. diced turnips
1/2 c. corn
1 c. frozen string beans
1 c. minced onion
1 c. diced celery
1 c. diced carrots
3 qt. water
1/2 c. vermicelli

Preparation

Salt water to taste and put to boil with brisket and soup bone.
Let boil 1 hour. Add all vegetables. Cook until tender. Add additional water to maintain the amount wanted.
Cook vermicelli for the last 16 minutes of cooking. Season to taste with salt and pepper.