Vegetable Soup

1. 1

   Cook soup meat with salt in 2 quarts water until soft.

2. 2

   Remove from broth and cool enough so meat can be taken from bone and cut into small pieces.

3. 3

   Return meat to broth.

4. 4

   Add all other ingredients plus water, enough to cover.

5. 5

   Cook until vegetables are tender, about 20 minutes.

6. 6

   Add additional salt and pepper to taste.

7. 7

   Any vegetable in season can be used.

No additional tips available.