Old-Fashioned Vegetable Soup

• 4 lb. beef soup bones with a lot of meat
• 4 qt. water
• 4 c. tomato juice or stewed tomatoes
• 1 c. celery stalks and leaves
• 1 c. chopped onion
• 1/4 c. chopped parsley
• 2 c. raw carrots, sliced
• 1 c. diced rutabaga
• 1 c. diced potatoes
• 2 c. green beans
• 2 c. shredded cabbage
• salt and pepper to taste

1. Place meat and water in a large soup pot.
2. Bring to a boil. Skim surface occasionally.
3. When broth is clear, add tomatoes or juice, celery, onions and parsley.
4. Cover and simmer gently for 2 1/2 hours.
5. Add carrots, rutabaga and potatoes; simmer 1/2 hour. Remove soup bones from pot and cut meat from bones.
6. Return all to kettle.
7. Add peas, green beans and cabbage.
8. Season to taste. Simmer another 1/2 hour or until all vegetables are tender.
9. Makes 8 to 10 servings.

beef soup, water, tomato juice, celery stalks, onion, parsley, carrots, rutabaga, potatoes, green beans, cabbage, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1038674 (may not work)