1 beef shank bone with marrow & meat
1 sm. green cabbage
7-8 stalks celery
7-8 med. size carrots
3-4 med. size white turnips
1 sm. bunch fresh thyme
Dried thyme leaves may be sub.
Salt, black pepper, & onion powder
1 sm. bunch parsley
3 med. size onions
1 #2 1/2 can tomatoes (or 1 lg. can crushed recipe ready tomatoes)
1 handful long grain raw rice
Garlic powder

1 package marrow bones plus stew meat may be substituted if beef shank is unavailable.

Sprinkle soup meat with salt, pepper, onion powder and garlic powder. Place in large stock or canning pot. Add water to cover and cook for about 1 hour.

While meat is cooking, wash and chop small all vegetables. Add to meat and stock, adding water if necessary. Cook about 45 minutes. Add tomatoes, chopped fine, with liquid in can. Throw in raw rice. Salt and pepper to taste. Cook very slowly about 2 or 3 hours, stirring periodically. The longer you simmer it, the better it is.