Vegetable Soup 1968 ( Indiana)

• 3 lbs soup bone
• 3 quarts cold water
• 2 tablespoons salt, less if desired
• 1 medium onion
• 1 head cabbage
• 4 medium carrots
• 3 medium parsnips
• 2 medium potatoes
• 12 cup pot barley
• 2 bay leaves
• 2 small chili peppers
• 1 bunch dill
• 1 bunch parsley
• 10 ounces peas
• 1 quart cut up tomatoes
• 10 ounces heavy cream

1. Place bone and water into a 8 litre soup pot.
2. Bring to a boil and simmer for two hours Add salt, onion, cabbage.
3. Grate carrots, parsnips.
4. Peel and cube potatoes add all the vegetables and pot barley and herbs.
5. Simmer one hour.
6. Add peas, tomatoes and heavy cream.
7. Bring to a boil and serve.

soup bone, cold water, salt, onion, cabbage, carrots, parsnips, potatoes, barley, bay leaves, chili peppers, dill, parsley, peas, tomatoes, heavy cream

Taken from www.food.com/recipe/vegetable-soup-1968-indiana-81964 (may not work)