1 lg. soup bone with meat around it and rib soup meat or beef stew
1 lg. onion
2 tbsp. reg. rice (not instant)
1 stock celery
1 lg. potato
2 tbsp. barley
1 lb. carrots
1 qt. home canned stewed tomatoes or 1 lg. can stewed tomatoes
Fresh or dehydrated parsley
Kluski home style noodles or plain egg noodles
Salt to season

Cook in large kettle with cold water covering soup bone and meat.

When boiling well, skim several times to get all foam and fat off of top and around sides of pan. Dice large onion into soup, 2 tablespoons rice and 2 tablespoons barley. Boil well for 30 minutes.

Cut up 1 large peeled potato into pan of cold water, clean and slice carrots into another pan cold water and also stock of celery in pan of cold water. Check boiling soup and again skim off any fat.

Empty all vegetables into large colander and rinse them with hot water. Put them in soup. Add tomatoes and parsley. You might have to take soup bone out for room.

Cook 1 hour or until meat and vegetables are tender. Then add noodles and cook until tender. Family size recipe. Cut down as desired.