Vegetable Beef Soup

2-1/2 lb soup bone and stew meat

2 tsp salt

1 lb can tomato wedges

2 cups cubed potatoes

1 cup shredded cabbage

1/2 cup chopped celery

1/2 cup sliced carrots

1/2 cup chopped onion

1-1/2 tbs uncooked rice or barley

1/2 tsp pepper

Cover bones and meat with water. Add salt and heat to boil. Reduce heat, cover and simmer three hours. Remove bones and meat from stock. Cut meat from bones into 1/2 inch cubes. Let stock cool slightly. Skin excess fat from surface. Measure stock, add enough water so that stock plus water measures five cups. Strain stock into large saucepan. Add meat cubes and remaining ingredients. Heat to boiling. Cover, simmer 20-25 minutes until carrots are tender.

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Cajun Country -- New Iberia, Louisiana