Garden Fresh Vegetable Soup

• 2 lb. beef bones with marrow
• 2 to 3 qt. water
• 2 c. onions, coarsely chopped
• 1 heaping Tbsp. dehydrated bouillon or 1 beef bouillon cube
• 2 lb. chunk (in bite-size pieces)
• potatoes
• carrots
• tomatoes
• celery
• corn
• green beans
• green peas
• lima beans
• 3/4 c. raw rice
• salt and pepper to taste
• 3 heaping Tbsp. corn meal
• few drops Tabasco

1. Simmer bones in water with bouillon for 2 hours.
2. Remove bones from broth extracting the marrow.
3. Add chuck and simmer 1 hour, then add all the vegetables (fresh or frozen).
4. Vegetables may vary according to individual preference, then add rice and simmer for 45 minutes.
5. Then add salt and pepper to taste.
6. Slowly sprinkle corn meal in soup to thicken.
7. Add Tabasco.
8. Simmer 15 minutes more.
9. Serve with congealed salad, corn bread or hard rolls.
10. This is a complete meal.
11. Keeps 3 to 4 days when refrigerated.
12. Serves 6 to 8.

beef, water, onions, bouillon, potatoes, carrots, tomatoes, celery, corn, green beans, green peas, beans, rice, salt, corn meal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903765 (may not work)