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      RECIPE TITLE "Vegetable Soup"
    recipe from The Best of Soups: From Amish and Mennonite Kitchens Copyright© 1996 by Phyllis Pellman Good

    yields Makes 8 servings time---difficultyeasy

      RECIPE INGREDIENTS

    1 beef soup bone
    2 quarts water
    1 tsp. salt
    1 cup carrots, diced
    1/2 cup celery, diced
    1 quart tomatoes or tomato juice
    1 small onion, chopped
    2 quarts mixed vegetables *
    1 1/2 cups potatoes, diced
    1 1/2 cups cabbage, thinly sliced
    1 cup macaroni
    1/2 cup rice

      RECIPE METHOD

    1. Cook soup bone with salt in 2 quarts 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.


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