Market Soup

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.