SOUP STOCK:

1 lb. beef chuck
1 lb. bones with marrow
1 lg. can tomato juice
2 Knorr bouillon beef cubes 1 lg. onion
2 stalks celery
2 lg. carrots
1/2 head cabbage
Canned or fresh tomatoes
2 c. burgundy wine

Other Ingredients:
1 c. chopped celery
2 c. thin sliced carrots
1 c. frozen or fresh peas
1 c. frozen or fresh corn
1 zucchini, chopped
1 sm. bag frozen mixed vegetables
1 c. green beans, fresh or frozen
2 c. sm. pasta
Salt & pepper to taste
1 tsp. celery seed
1 tsp. marjoram
1 tsp. thyme
1-2 bay leaves
2 tsp. parsley

In large pot add all ingredients for stock including spices and herbs. Add to this 1 1/2 to 2 quarts of water. Bring to a boil, then simmer about 3 hours. NOTE: Do not peel stock vegetables, just cut into large chunks.

When stock is ready, drain liquid and save. Discard remaining ingredients except for a small portion of beef.

Place stock back into pot. Skim fat, if any. Shred or chop beef from stock. Set aside. To liquid add all fresh vegetables; cook 15 to 20 minutes and add frozen vegetables and reserved beef. Cook 10 minutes. Check for seasoning. In separate pot cook noodles as package directs until almost done. Drain and add to soup. Simmer 10 minutes longer. Makes a lot; freezes well.

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