Vegetable Soup 1968 ( Indiana)

this recipe as is ...is from a Amish German cookbook...

• Ready In: 3 hrs 15 mins
• Yields: 5 quarts of soup

Ingredients

• 3  lbs  soup bone
• 3  quarts cold water
• 2  tablespoons salt, less if desired
• 1  medium onion
• 1  head cabbage
• 4  medium carrots
• 3  medium parsnips
• 2  medium potatoes
• 1⁄2 cup pot barley
• 2  bay leaves
• 2  small chili peppers
• 1  bunch dill
• 1  bunch parsley
• 10  ounces peas
• 1  quart  cut up tomatoes
• 10  ounces heavy cream

Directions

1. Place bone and water into a 8 litre soup pot.
2. Bring to a boil and simmer for two hours Add salt, onion, cabbage.
3. Grate carrots, parsnips.
4. Peel and cube potatoes add all the vegetables and pot barley and herbs.
5. Simmer one hour.
6. Add peas, tomatoes and heavy cream.
7. Bring to a boil and serve.