Vegetable Cabbage Soup
soup bone1/2 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
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.
From: Mrs. David S. Schaff III, in Seasoned in Sewickley
