TOMATO-VEGETABLE SOUP 

• 1 beef soup bone with meat or 1 veal knucklebone
• 5 cups water
• ¼ cups parsley, chopped
• 1½ cups celery, cut into pieces
• 1½ cups sliced onion

• 1½ cups diced carrots
• 2 potatoes, diced (optional)
• 3 cups tomatoes, solid pack
• 2 tsp salt
• ½ tsp pepper

1. Simmer the soup bone in the water for about 2 hours, covered, over a low flame.
2. Add the parsley, celery, onion, carrots, potatoes, if using, tomatoes, salt, and pepper.
3. Simmer, covered, another hour, or until the vegetables are cooked. Adjust the seasonings.

 ENJOY! 

Source: The Jewish Holiday Kitchen by Joan Nathan