Loaded Vegetable Soup

–  *Beef soup bone (check the meat freezer section or use carcass from a roast)
–  1 onion
–  2 Tbsp olive oil
–  3-4 qt water
–  1/8 c brown rice, uncooked
–  1/8 c barley
–  2 carrots, peeled and thinly sliced
–  1 turnip, peeled and cubed
–  1 beet, peeled and cubed
–  ¼ cabbage, coarsely sliced
–  2-3 red potatoes, peeled and cubed
–  1 large fresh tomato, chopped
–  2 green onions or fresh chives, chopped
–  2 Tbsp fresh parsley, chopped
–  1 tsp of garlic powder
–  1 tsp onion powder
–  salt and pepper to taste

Heat olive oil in a large pot and brown soup bones on all sides. Add onion and sauté.  Add water (or ¾ full in pot), bring to boil and let simmer for at least 4 hours (until soup-bone meat is tender). Take out soup-bone meat. Strain for pure broth. Let meat cool, cut in small pieces and return to pot. Add rice, barley, carrots, turnip, beet, cabbage and potatoes. Cook for 1 hr (or more). Then add tomato, green onions or fresh chives and seasonings. Cook until all veggies are tender.

*For vegetarian simply leave out the beef soup bone.