Source: Jewish Holiday Kitchen - Joan Nathan

INGREDIENTS:

1 beef soup bone with meat or 1 veal knucklebone
5 cups water
¼ cup parsley, chopped
1½ cups celery, cut into pieces
1½ cups sliced onion
1½ cups diced carrots
2 potatoes, diced (optional)
3 cups tomatoes, solid pack
2 tsp salt
½ tsp pepper

DIRECTIONS:

1. Simmer the soup bone in the water for about 2 hours, covered, over a low flame.
2. Add the parsley, celery, onion, carrots, potatoes, if using, tomatoes, salt, and pepper.
3. Simmer, covered, another hour, or until the vegetables are cooked. Adjust the seasonings.