Vegetable Soup - cooking recipe

Ingredients

soup bone
1 c. each diced celery, carrots, turnips and potatoes
1 small can tomatoes
1 c. each shredded cabbage and onions
1/4 c. rice or barley
salt and pepper
pinch of sugar
1/2 bay leaf
1 Tbsp. parsley
2 qt. cold water

Preparation

Mix all the vegetables, seasonings, tomatoes and water together in a soup kettle.
Wash rice and sprinkle over top of liquid.
Place the soup bone in the kettle.
Cover kettle.
Bring to steaming point, turn to low heat and cook slowly for about 3 hours or longer, if that fits in better with your plans.
When ready to serve the soup, remove the soup bone and add to soup the little particles of meat that might be clinging to it.
The bits of meat make a richer soup.
The soup is then ready for serving. Serves 8.