Beef Vegetable Soup - cooking recipe

Ingredients

2 lb. beef soup bones
1 medium onion, chopped
1 1/2 c. carrots, sliced
salt and pepper to taste
2 stalks celery, diced
2 1/2 c. potatoes, diced
1 can tomato sauce

Preparation

Cook soup bones, onion, celery, salt and pepper in a pressure cooker on 10 pounds for 50 minutes (these bones are usually frozen).
After cooking bones, cut meat from bones and put back into pot, along with the remaining ingredients and sufficient water for juice.
Cook for another 10 minutes on 10 pounds pressure or until vegetables are tender.