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Vegetable Soup
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1 lb. beef, cut bite size
1 soup bone
3 1/2 qts. cold water
2 1/2 tbsp. salt (or to taste)
1 clove garlic, minced
1/2 c. onion, chopped
4 tbsp. parsley, minced
1/8 tsp. pepper
1 c. whole (or cut up) green beans
3/4 c. celery, diced
2/3 c. shelled peas
2 c. green cabbage, shredded
1 c. carrots, diced
1 (No. 2) can tomatoes (2 1/2 c.)
Combine beef, water, and 2 tablespoons salt. Cover; bring to boil and skim off any scum that rises to the top. Re-cover and simmer 4 hours. Add remaining ingredients except 2 tablespoons minced parsley. Cover and simmer 30 minutes. Sprinkle with remaining parsley. Serves 8 to 10.
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