Vegetable Soup #5
| Yield: | 6 Servings |
| Categories: | Soups |
| 1 | lb | Lean beef; cubed |
| 2 | tb | Butter or margarine |
| 2 | lb | Marrow bone; cracked |
| 1 | Bay leaf | |
| 1/2 | c | Celery leaves |
| 4 | Sprigs parsley | |
| 2 | ts | Salt |
| 6 | Peppercorns | |
| 1 | Carrot; pared and sliced | |
| 1 | Onion; sliced | |
| 4 | qt | Water |
| 1 | c | Diced carrots |
| 2 | c | Chopped onions |
| 1 | c | Diced celery |
| 3 | Stalks leek; sliced | |
| 1 | c | Diced potatoes |
| 1/2 | pk | (10-oz) frozen peas or lima beans |
| 2 | cn | (1-lb) tomatoes |
| 1 | ts | Salt |
| 2 | tb | Chopped parsley |
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