4 qts. water
6 lbs. soup bones
1 to 2 lbs. roast or steak meat
3 to 4 bay leaves
Pinch of marjoram
1 tsp. salt and pepper to taste
2 cans tomatoes (sliced)
1 c. barley
Cloves, pepper corns, celery salt, pepper
3 parsnips
3 turnips
1 c. string beans
1 c. lima beans
1 c. peas
1 c. mushrooms
1 c. sliced celery, carrots, onions, potatoes, parsley, corn and okra

In 4 quarts water cook 6 pounds soup bones. Add salt, pepper, bay leaves, a couple pinches of marjoram.

Brown 1 to 2 pounds of meat and add to slowly cooking bones and water. Cook SLOWLY for 6 HOURS.

Add vegetables and seasonings, cook for 2 hours, COOL SOUP, remove fat from surface.

Reheat and feed your face.