In the old days I think they used to call this a ‘broth’. Now days we love to serve it on a winters evening.
1 x soup bone
1/2 pound stewing beef
3 quarts water
1-2 bay leaves
1 small head of cabbage
4 medium to large carrots
4-6 stalks of celery
1 medium-large onion
1 can tomatoes, cut up
6 oz. tomato juice
Put a soup bone and 1/2 lb. stewing beef in a large pot and fill with 3 qts. water.
Add bay leaves. Simmer 2-3 hours,
Skim top from time to time.
Chop coarsely the cabbage, carrots, celery and onion.
Remove bone from soup and add vegetables, and cook for a further 30 minutes.
Add tomatoes and tomato juice.
Bring to a boil again and serve.