Hearty Vegetable Soup

Ingredients

• Bones and meat from blade chuck steak
• 3 Tablespoons vegetable oil
• 1 small onion, chopped (1/4 cup)
• 1 large carrot, chopped
• 2 large stalks celery, chopped
• 1 cup tomato puree (28oz. can)
• 1 qt. water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 medium size potato, diced
• 3 tablespoons flour
• 1/3 cup chopped parsley

Directions

1. Brown bones and meat on all sides in a medium size saucepan. Remove from pan and add 1 tablespoon of the oil to the saucepan.
2. Add onion, carrot and celery; saute', stirring until onions are tender, about 3 minutes.
3. Add tomatoes, water, salt, pepper and bay leaf. Bring to a boil.
4. Return meat and bones to the pan and add potatoes.
5. Lower heat, cover and simmer about 30 minutes.
6. Remove bones and meat from pan. When cool enough to handle, cut meat from bone. Chop meat into small pieces and return meat to saucepan.
7. Cover and simmer 30 minutes longer.
8. Combine remaining oil and flour in a small skillet.
9. Cook over low heat, stirring constantly, until mixture turns a medium brown. Add to the soup, stirring constantly to mix well. Sprinkle with parsley before serving.