Title: Mom's Vegetable Soup
Categories: Soup Vegetable Beef
Yield: 8 Servings

1	cn	(64 oz.) tomato juice
1		To 2 large soup bones (ask butcher to split them)
1	lb	Stewing beef, optiona;
1		To 2 onions, peeled, halved
1	ts	Pepper
1	cn	(15 oz.) corn or 10 oz. pk frozen
1	cn	(15 oz.) peas or 10 oz. pk frozen
2		To 3 large carrots, peeled, sliced 1/2 inch thick
1/2		Head cabbage, sliced
3		Parsnips, peeled, sliced 1/2 inch thick, optional
1/2	c	Quick-cooking barley.

Put tomato juice, soup bones, cubed beef and peeled onion in a large soup pot. If using canned vegetables, pour in the liquid only from the cans, setting aside the vegetables. Cover; bring to a boil. Reduce heat to low; simmer 1 1/2 hours or until meal is almost tender.

Meanwhile peel and slice carrots; peel and cut potatoes into large cubes. Keep covered in cold water until ready to use. Slice cabbage into thin slices. Peel and slice parsnips.

After 1 1/2 hours, add carrots, potatoes, cabbage, parsnips and barley. Cook until carrots, potatoes and parsnips are just tender, about 30 to 45 minutes.

Add canned or frozen vegetables, cook 15 minutes longer or until vegetables are heated through. Remove bones; take off any meat on the bones, adding meat back into the soup. Discard bones.

If not serving immediately, cool before refrigerating or freezing.

Indianapolis Star 5 January 1997

MM Format by John Hartman Indianapolis, IN

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