Lg. soup bone
1 lb. stew beef
5 carrots
1 turnip
1/2 cabbage
1 onion
Parsley (dehydrated)

Fill a 4-quart pan with water (halfway), adding bone, stew meat and onion. Cook covered until meat is tender. Dice your carrots (not too small) your turnips and cabbage and parsley and throw in your meat pan stirrings all together; then, cook for another 1/2 hour.

Cook 1/4 pound of thin spaghetti in separate pan, breaking the spaghetti into 3 parts to make it smaller. Once cooked, rinse and drain well. Then, throw in soup after the vegetables are cooked. If you need more liquid, you can add water or beef broth. Cook on slow or medium heat and always cover your soup while cooking.