Hi, this is a very old recipe. I made it for years and my husband and family loved the soup.
6 HOUR VEGETABLE SOUP
Brown 3 lb. shoulder roast and soup bone, add to
1 1/2 gallons oif water, add
any assortment of cup up vegetables such as celery, carrots, cabbage, peas, beans, onion, potatoes, canned tomatoes.
Salt and pepper to taste. Some times I would add rice or noodles.
Boil rapidly all together for 10 minutes ONLY.
Preheat over to 500 degrees.
When meat and vegetables have boiled for 10 minutes - cover kettle with foil and put in oven - which has been preheated to 500 degrees. Then turn oven OFF. Do not disturb for the next six hours. In six hours your soup will be done.
This makes a lot of soup.