1 sm. head cabbage
4 med. carrots
1 lg. onion
4 sticks celery
4 med. size potatoes
2 cans tomato soup

2 bay leaves
1 star aniseed
1 tbsp. peppercorns
1 tbsp. parsley

Cook soup bone (beef) in water until meat is tender. Take out of pot and cut meat into bite size pieces. Put back into the pot. (Left over roast may be used instead of soup bone).

Cut up vegetables and put into pot (leave potatoes until later as they require less cooking time).

Put spices into spice holder, and put in the pot with meat and vegetables. Cook until vegetables are tender. Then pour in 2 cans of tomato soup. Cook for another 20-30 minutes. Serve.