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Vegetable Soup
Vegetable Soup Eileen Goltz | Meat

Ingredients
  • 1 lg. onion, minced
  • Meat bones
  • ½ cup carrots, diced
  • ⅓ cup cabbage, shredded
  • ½ cup peas
  • ¼ cup string beans, diced
  • ¼ cup celery, diced
  • ⅓ cup whole kernel corn
  • 2 teaspoon chopped parsley
  • 1 parsley root, diced
  • 1 parsnip, diced
  • 1½ cup diced potatoes
  • 6 cups water
  • 3 teaspoons sugar
  • 2 teaspoons salt
  • 1 (16 oz.) can tomatoes

Instructions
  1. Boil bones briefly to remove foam.  Pour off water. 
  2. 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.