I call this Market Soup because I make it with whichever veggies look the best at our local farmers market. Use this as a guideline, not a rule book--make it to your own taste.
Market Soup
2# Tomatoes
1# carrots
1 quart green beans
3-4 ribs celery
1 bulb garlic, peeled
1 quart beef stock
1 quart tomato juice or V-8
1 green pepper
1# shredded cabbage
1 large beef marrow bone.
Put the bone in a large stock pot. Add the liquids. Roughly chop the carrots, beans, tomatoes, celery, garlic, and whatever herbs you like. I use oregano and basil. Add salt and pepper to taste.
Heat on a medium burner to simmer flavor from the bone. Cook until the veggies are tender crisp. Add the peppers and cabbage. Cook a few more minutes don't overcook the cabbage unless you like mush!
Remove the bone. Serve with crusty bread or whole grain crackers.
