Goulash Soup

• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 pounds meaty beef soup bones
• 1 quart fresh tomatoes, peeled and chopped
• 1 medium onion, chopped
• 4 large potatoes, peeled and diced
• 6 medium carrots, sliced
• 3 celery ribs, sliced
• 3 cups chopped cabbage
• 3 tablespoons Worcestershire sauce
• 2 to 4 teaspoons salt
• 1/2 teaspoon pepper
• 3 tablespoons minced fresh parsley

1. In a large kettle or Dutch oven, cover stew meat and soup bones with water. Simmer, covered, about 2 hours or until meat is tender.
2. Remove meat from bones; strain broth and discard bones. Return broth and meat to kettle. Add the next nine ingredients. Simmer, covered, about 1 hour or until vegetables are tender. Sprinkle with parsley.

beef stew meat, beef soup bones, tomatoes, onion, potatoes, carrots, celery, cabbage, worcestershire sauce, salt, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/goulash-soup/ (may not work)