Mrs. Humphrey wrote: "The recipe that sustains the Vice-President's vim, vigor and vitality. My father used to love to make this. It is now famous because my husband loves it and has proclaimed it all over the U.S. Low in calories but high in food value, it is especially good for a light supper with fruit salad, a glass of milk, lots of crackers, and dessert."

1 1/2 lbs. stewing beef or chuck steak
1 lb. soup bone
1 tsp. salt
1/2 tsp. pepper
2 bay leaves
1 c. celery, chopped
1/2 c. onions, chopped
4 to 5 med. carrots, sliced
1 c. cabbage, chopped
1 lb. 4 oz. can Italian-style tomatoes
1 tbsp. Worcestershire sauce
1 beef bouillon cube
Pinch of oregano or any other herb you prefer

Cover meat and bone with water in 3-quart heavy kettle. Add salt, pepper and bay leaves. Heat water to bubbling while preparing vegetables. Turn heat to low. Add celery, onions, carrots, and cabbage. Simmer for at least 2 1/2 hours, or until meat is very tender. Skim; remove bone and bay leaves; cut meat into bite-size pieces. Return meat to soup. Add tomatoes, Worcestershire sauce, bouillon cube and herbs. Simmer for 30 minutes longer before serving. Serves 6.

...finally, a vegetable soup I like!!!