Country Vegetable Soup(Yield: 12 Servings) - cooking recipe

Ingredients

1 medium soup bone
1 c. diced celery
1 c. canned or frozen early June peas
2 c. thinly sliced carrots
2 c. cubed Irish potatoes
1 c. lima beans
2 c. sliced okra
2 c. diced, boiled fresh tomatoes
1 c. cooked macaroni
1 Tbsp. cornstarch
1 qt. bouillon
1 tsp. pepper

Preparation

Add soup bone to 2 quarts of water and boil for 10 minutes. Add vegetables and macaroni.
Cook until tender on simmer. Dissolve cornstarch in 1/4 cup of bouillon.
Stir cornstarch mixture into vegetable mixture.
Add remainder of bouillon and simmer until stock thickens (approximately 1 hour).
Serve hot.