Vegetable Soup I
Makes 6 to 8 servings.

• 1 - cup dried soup beans
• 1 - soup bone (beef with meat)
• 2 - quarts water
• 2 - stalks celery, chopped
• 4 - potatoes, diced
• 2 - cups corn (fresh or frozen)
• 1/2 - head cabbage
• 1/4 - cup barley
• 1/2 - cup carrots, diced
• 1 - cup canned tomatoes
• 3/4 - teaspoon salt
• 1/4 - teaspoon pepper
• 2 - Tablespoon parsley, chopped

Directions

1. Soak the beans overnight and drain.
2. Put soup bone into stockpot at moderate heat. 
3. Cover with 2 quarts water and cook until meat is tender. 
4. Cool the soup bone, cut off meat, and set meat aside.
5. Into stockpot, add the beans and cook until they are soft. 
6. Then add back in the soup bone meat, celery, potatoes, corn, cabbage, barley, and carrots. 
7. Simmer 30 minutes or until potatoes are tender. 
8. Add the tomatoes and cook for an additional 5 minutes. 
9. Next, add the salt, pepper, and serve.