Source: Houston Junior League Cookbook

Vegetable Soup
This vegetable soup is great to make and even better to eat, try this recipe to make your homemade vegetable soup today.
Serves: varies
Prep Time: 25 minutes
Cook Time: 6 hours


1 large soup bone, cracked
2 pounds stew meat, lean
4 chicken necks, uncooked
4 chicken backs, uncooked
5 quarts water
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/3 cup barley
2 cans (1 pound) tomatoes
1 package baby lima beans, frozen
1 package string beans, frozen, cut
3 carrots, peeled and sliced
1 large onion, diced
1 package frozen green peas
1 green pepper, finely diced
1 package frozen yellow corn
2 potatoes, peeled and diced
1 turnip, peeled and diced
3 ribs celery, sliced
2 cups water
1 tablespoon gravy, or Worcestershire sauce
1 tablespoon paprika
3 dashes Tabasco
Salt and pepper
garlic salt
onion salt
celery salt

Put soup bone, stew meat, and chicken pieces into large soup kettle; add 5 quarts water, salt, pepper and garlic. Simmer slowly all day, or at least 6 hours, until meat falls from bones. If necessary, add water to keep meat covered at all times. Pour into colander and drain off all stock into a large bowl. Store stock in refrigerator overnight. Remove all usable meat (chicken or beef) from colanger and place in separate covered bowl in refrigerator.
The next day, skim off and discard all fat on stock. Return stock to soup kettle. In a separate pan, boil barley in 4 cups water for 1 hour; drain. Set aside. Heat soup stock to boiling and add vegetables in order given, allowing time between additions so that vegetables with longer cooking times will get a head start. When soup is ready, all vegetables should be tender but none mushy. When soup is nearly done, add 2 cups water (or more for desired consistency); add reserved meat, cooked barley, gravy, paprika, Tabasco, salt and pepper to taste. (If portion of soup is to be frozen, substitute 3/4 cup uncooked, broken vermicelli in place of potatoes, as it freezes better.)