Vegetable Soup

• 3 large soup bones
• 2 gal. water
• 1/2 c. chopped onions
• 1 1/2 c. diced celery
• 2 c. carrots, sliced thin and quartered
• 1 large head cabbage, cut into quarters
• 1 can crushed tomatoes
• 2 c. diced potatoes
• 2 lb. lean stew meat
• 1/2 tsp. baking soda
• 8 Tbsp. beef bouillon
• 4 Tbsp. seasoning salt
• 1/2 tsp. black pepper
• 6 cloves garlic
• 2 c. rosamarina

1. Cook soup bones in water with meat that has been browned for 2 hours in a slow oven. Add crushed tomatoes and soda and cook on fast boil for 15 minutes. Add cabbage, carrots, celery and potatoes.
2. Add onions that have been browned in butter.
3. Continue to boil. Add the rosamarina and continue to cook for about 40 minutes. Add seasoning the last 15 minutes of the 40 minutes. Remove cabbage and serve to the crowd.

water, onions, celery, carrots, head cabbage, tomatoes, potatoes, lean stew meat, baking soda, beef bouillon, seasoning salt, black pepper, garlic, rosamarina

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076337 (may not work)