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Vegetable Cabbage Soup




Source of Recipe


From: Mrs. David S. Schaff III, in _Seasoned in Sewickley_


List of Ingredients




soup bone
1/2 pound stewing beef
3 quarts water
1-2 bay leaves
1 small head of cabbage
4 medium to large carrots
4-6 stalks of celery
1 medium-large onion
1 can tomatoes, cut up
6 oz. tomato juice


Recipe



Put a soup bone and 1/2 lb. stewing beef in a large pot and fill with 3
qts. water. Add bay leaves. Simmer 2-3 hours, Skim top from time to time.
Chop coarsely the cabbage, carrots, celery and onion. Remove bone from
soup and add vegetables. Cook 30 minutes. Add tomatoes and tomato juice.
Bring to a boil again and serve.