Ingredients

(Make a big potful—it’s even better the next day, reheated)

2 carrots
1 large potato
1 large or 2 small onions
2 ribs celery
1 cup shredded cabbage
1 cup canned tomatoes or
2 fresh tomatoes, diced
¼ lb mushrooms or
1 small can mushrooms
4 cups water
1 tbsp soup powder
salt and pepper

Instructions

You can dice all the vegetables with a knife or thrown them all in the food processor and shred.  Shredding makes a thicker soup.  Place all ingredients in a large pot, bring to a boil, then cover and simmer for at least one hour.

Vegetable Soup

Ingredients

1 lg. onion, minced
Meat bones
1/2 c. carrots, diced
1/3 c. cabbage, shredded
1/2 c. peas
1/4 c. string beans, diced
1/4 c. celery, diced
1/3 c. whole kernel corn 2 tsp. chopped parsley
1 parsley root, diced
1 parsnip, diced
1 1/2 c. diced potatoes
6 c. water
3 tsp. sugar
2 tsp. salt
1 (16 oz.) can tomatoes

Instructions

Boil bones briefly to remove foam.  Pour off water.  Put all ingredients into a pot and bring to a boil in 6 cups water.  Cook gently for 3 hours.  DON’T worry if you don’t have all the vegetables.  It’s still good if one or two are left out.