Cawl (Welsh Soup)

• 2 - 2 1/2 lbs lean beef, cubed
• 1 large beef bone
• 2 quarts water
• 3 bay leaves
• 1 medium onion, chopped
• 1 tablespoon parsley flakes
• 1 teaspoon salt
• 2 cups rutabagas, peeled and cubed
• 2 cups carrots, peeled and sliced
• 3 medium onions
• 2 cups parsnips, peeled and sliced
• 3 cups potatoes, peeled and cubed
• 1 tablespoon parsley flakes
• salt and pepper

1. Mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
2. Bring to a boil, lower heat and cook slowly, approximately 3 hours. Remove bone, bay leaves and meat. Trim meat, cover and set aside.
3. Add to broth rutabaga and carrots. Boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
4. Cook another hour or until all vegetables are tender.
5. Return trimmed meat to soup during last half hour.
6. When available, add chopped leeks (1 1/2) during last half hour.
7. It is very good reheated.

lean beef, beef bone, water, bay leaves, onion, parsley flakes, salt, rutabagas, carrots, onions, parsnips, potatoes, parsley flakes, salt

Taken from www.food.com/recipe/cawl-welsh-soup-425379 (may not work)