Recipe for Great Grandmas Vegetable Soup 
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Yield:
1
Ingredients:
Amount Ingredient
1 x or 2 shank bones with meat left on
(a small pot roast may be substituted)
6 qt water
1 lrg can whole tomatoes (approx. 28oz)
2 lrg onions, diced
1 med bunch celery with leaves,
washed and diced
1 x big double handful of chopped cabbage
4 lrg potatoes scrubbed (peeled if you want)
and diced (1/2 inch dice)
1 med turnip, peeled and diced
(optional but authentic, and good!)
6 med carrots, peeled and
Instructions:
Instructions: Starting in the morning, cover the shank bones with at least 4 qts.

of water, bring to a boil, turn heat down, cover, and simmer for three or four hours.

Around noon, add tomatoes, onions, celery and cabbage. Do NOT cover pot at this point, continue to simmer through the afternoon, adding water if necessary.

About 2 hours before dinner time, add potatoes, turnip and carrots.

Continue simmering until ready to eat. Serve with fresh homemade bread or saltine crackers.

If you have left-overs, refrigerate. This soup, like many, improves with age, and you can add dumplings the second time around for a change. Or, give a jar of it to a neighbor or friend.

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