Ingredients
- 1 medium-size onion
- 2 small carrots
- 1 turnip
- 1 medium-size potato
- 1 small green pepper
- 2 stalks celery, and leaves
- 1 cup tomato juice, and pulp
Instructions
- Simmer a soup bone in water.
- To each quart of this meat broth, add the vegetables.
- Cut all the vegetables about the same size and shape.
- Cook until tender in the salted meat stock.
- Season well and serve hot.
