Categories: Soups

Ingredients

• 3 to 4 pound soup bone
• 2 quarts cold water
• 1 small onion, chopped
• 2 cups tomatoes
• 6 sprigs parsley
• 1 teaspoon salt
• 1/4 head cabbage
• 1/4 cup rice or barley
• 5 or 6 carrots, loosely chopped
• 2 cups green beans
• 1 cup diced potatoes
• 1/2 cup celery, chopped

Directions

1. Cook bone, onion and salt for two hours. Add vegetables and cook till tender.

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