4 stalks celery
4 carrots
2 beef bones from a cooked roast
2 pieces bay leaf
1 tbsp. onion salt
1 lg. can tomatoes
1 pkg. alphabet noodles
Salt and pepper

1. Rinse carrots and celery.

2. Place 2 carrots, 1 stalk celery, beef bones, bay leaves, and onion salt in a large soup kettle. Add water to cover.

3. Place on high heat until water boils. Lower heat, cover, and simmer for 2 hours.

4. Stir about every 20 minutes. Add water, if needed, to cover vegetables.

5. After simmering, liquid is transformed into beef stock, the base for soup. Discard whole vegetables and the bay leaf, whose purpose was to add flavor.

6. Bring stock to boil with addition of following ingredients: tomatoes, noodles, sliced carrots, and celery.

7. Soup is ready when carrots and celery are tender crisp, about 15 minutes.

8. Add salt and pepper to taste. Makes 8 to 10 servings.