Vegetable Soup - cooking recipe

Ingredients

1 soup bone (with meat on it)
1 lb. \"chuck\", cut into squares
onions, if desired
1 to 2 cans tomatoes, drained and crushed
carrots, diced small
green beans
turnips, diced (if desired)
celery, diced
cabbage (if desired)
red and green peppers (if desired)
barley (about 1 Tbsp.)
rice (about 1 Tbsp.)

Preparation

Wash barley and rice well in cold water.
Cover bone and meat with cold water.
Add salt.
Cover, but watch.
Cook on low heat for 3 to 4 hours.
Bone can be split.
Strain into a large kettle. Keep squares of meat separate (removing fat, etc.) to add later to soup.
(Dad likes this meat in soup.
Perhaps you do not.)
Add raw vegetables, rice and barley.
Bring to boiling point.
Stir often and then cook slowly for hours, if you like it cooked long.
If not, cook as desired.