2 pounds beef soup meat;
2 quarts water;
salt and pepper to taste;
pinch of celery salt;
1 onion, diced;
1 cup tomatoes, canned or fresh peeled
Add meat to cold water, bring to boil; skim and add
rest of ingredients. Cover and simmer for at least
2 hours. Add more hot water as needed.
Remove meat, cut into cubes and
return to soup.
Serve plain or with dumplings. Use as stock for
vegetable soup with barley or for filled noodle soup.
