1 beef soup bone
2 qt. water
1 tsp. salt
1 c. carrots, diced
1/2 c. celery, diced
1 qt. tomatoes or tomato juice
1 sm. onion, chopped
2 qt. mixed vegetables
1 1/2 c. potatoes, diced
1 1/2 c. cabbage, thinly sliced
1 c. macaroni
1/2 c. rice

1. Cook soup bone with salt in 2 quart water until soft. Remove from broth and cool enough so meat can be taken from bone and cut into small pieces. Return meat to broth.

2. Add all other ingredients plus water enough to cover. Cook until vegetables are tender, about 20 minutes. Add additional salt and pepper to taste.

Any vegetable in season can be used - corn, peas, lima beans, yellow beans, etc. Makes 8 servings.