4 lb. soup bones or ox tail
2 qt. tomato juice
1 tbsp. salt
1/2 tsp. pepper
2 tbsp. parsley flakes
4 beef bouillon cubes
4 c. sliced carrots
2 c. chopped onion
2 c. chopped celery

Combine beef, tomato juice, salt, pepper, parsley flakes, and bouillon cubes in a large kettle. Simmer 2 hours, or until meat is tender. Remove beef and cut up. Skim off fat. Return meat to kettle and add vegetables. Simmer 10 minutes. Concentrate can now be frozen or refrigerated.

To make soup, add equal amounts of soup stock and water and bring to a boil. Add 2 cups of tiny egg noodles and simmer until tender.