OLD FASHIONED VEGETABLE SOUP

OLD FASHIONED VEGETABLE SOUP

2 lbs. soup bones or 1 lb. beef short ribs
2 qts. water
1 tsp. salt
1 tsp. celery salt
1 small onion, chopped
1 cup diced carrots
1/2 cup diced celery
2 cups diced potatoes
1 can (1 lb.) whole kernel corn, not drained
1 can (1 lb.) tomatoes, cut up
2 turnips, peeled and finely chopped (I omit)

Place meat, water, salt, celery salt, onion, carrots, and celery in slow-cooking pot. Cover and cook on low 4 to 6 hours. Remove bones; chop meat and return to pot. Add potatoes, corn, tomatoes and turnips. Cover and cook on high for 2 to 3 hours. Makes 8 to 10 servings.

My notes: Start the soup the day before you want to serve it. The broth will turn a rich color and have a very hearty taste.
After you have served your soup, add another vegetable of your choice, or add one of the listed vegetables. I usually add diced or shredded cabbage after the first serving night; it gives the soup a sweet flavor. After the second serving night (we usually just have a cup of soup during that day), I usually add more diced potatoes. By the time we get to the third serving night, it is a completely different tasting soup. By then we either finish it off or freeze what's left for another time.