2 lb. beef soup bone
4 qts. cold water
2 tsp. salt
1 c. dried red kidney beans
4 tbsp. instant minced onions
3 tbsp. parsley flakes
7 tbsp. water
1 tbsp. olive oil
2 tbsp. salt
1/2 tsp. garlic powder
2 c. shredded cabbage
1 c. frozen cut up green beans
1 c. sliced fresh carrots
1 c. diced celery
1/2 c. thinly sliced zucchini
1 can tomato paste
3 slices bacon, chopped
1/2 c. elbow macaroni
1/3 c. rice
2 tsp. sage

Place beef bone, cold water, 2 teaspoons salt and dried beans in a large kettle and cover. Simmer 2-3 hours. Remove bone and trim off any meat; add this to the soup kettle.

Mix minced onion and parsley flakes with the 7 tablespoons water. Drain if necessary and saute in the olive oil. Add to the stock, along with all vegetables and remaining ingredients except sage. Cover, simmer 30 minutes or until vegetables are tender.

During the last five minutes of cooking, add sage. Serve with Parmesan cheese sprinkled generously over soup.