Prep : 10 minutes Cook : 3-1/2 hours Makes 16 servings
1-1/2 pounds lean beef stew meat , cut into 1-inch cubes
2 pounds beef soup bones
1 quart fresh tomatoes , peeled and chopped
1 medium onion , chopped
4 large potatoes , peeled and diced
6 carrots , sliced
3 celery ribs , sliced
3 cups chopped cabbage
3 tablespoons Wordestershire sauce
2 to 4 teaspoons salt
1/2 teaspoon pepper
3 tablespoons minced fresh parsley
1 . In a large kettle or Dutch oven , cover stew meat and soup bones with water . Slowly bring to a simmer over low heat . Simmer covered about 2 hours or until meat is tender .
2 . Set beef bones aside until cool enough to handle . Remove meat from bones ; discard bones and cut meat into bite size pieces .
3 . Return broth and meat to pan . Add the next 9 ingredients . Bring to a boil . Reduce heat ; simmer covered about 1 hour or until vegetables are tender . Sprinkle with parsley .
If your family is small , making a lot of soup is a good thing , you can always freeze the soup for another day .
