Soup For A Group

• 2 lb. beef bones or knuckles
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1 onion, sliced
• leaves from a bunch of celery
• 2 lb. stew meat
• 5 large carrots
• 4 to 5 medium potatoes
• 2 Tbsp. Italian seasoning
• salt and pepper to taste
• 3/4 stalk celery
• 2 to 3 medium onions
• fresh parsley (if you have it)
• 2 large turnips
• 1 to 2 large cans chopped tomato
• 1 can cheese soup
• 1 can white corn
• 1 box frozen peas
• 1 small head cabbage

1. Brown bones or knuckles in oven.
2. In a large kettle, boil 2 quarts water; add knuckles, salt, pepper, onion and celery leaves. Cook slowly for 2 hours.
3. Strain the stock.
4. Brown the stew meat in bottom of kettle.
5. Cover with water and let simmer for 1/2 hour.
6. Clean and chop vegetables.
7. Add stock to stew meat, then add all other ingredients.
8. Cook until done.
9. Can add 1 box frozen lima beans or mixed vegetables, if desired.

beef, salt, pepper, onion, celery, stew meat, carrots, potatoes, italian seasoning, salt, celery, onions, parsley, turnips, tomato, cheese soup, white corn, frozen peas, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=256129 (may not work)