Krieger Vegetable Soup - cooking recipe

Ingredients

2 lb. chuck roast or other soup meat
2 lb. soup bones
2 qt. cold water
2 Tbsp. salt
1/2 tsp. peppercorns
3 medium onions, quartered
3 sprigs parsley
3 stalks celery
2 c. diced tomatoes
2 medium, quartered carrots
2 c. diced, raw potatoes
4 c. sliced carrots
1 c. diced celery
1 c. snap beans
1 1/2 qt. diced tomatoes

Preparation

Simmer the meat, soup bones, water, salt, peppercorns, quartered onions, parsley stalks of celery, 2 cups diced tomatoes and quartered carrots in a covered pan for 4 to 5 hours.
Remove bones and meat.
Discard bones and cut meat in small pieces; set aside to add to stock later.
Strain stock and combine with diced potatoes, sliced carrots, diced celery, snap beans and 1 1/2 quarts diced tomatoes.
Cover and cook until vegetables are tender, but crisp.
Add meat and season to taste with salt and pepper.