You’ll Need:

2 lb boneless blade or cross-rib roast
2 lb soup bones
2 large onions, chopped
3 large carrots, coarsely chopped
2 stalks celery, sliced
2 leeks, sliced
3/4 lb parsley root, diced
16 cups water
1 can (28 oz) tomatoes
1/2 cup rice
1 tbsp packed brown sugar and salt
1 tsp dried savory and dry mustard
1/2 tsp dried marjoram and thyme
1/4 tsp pepper and dried dillweed

Directions : In large kettle, combine beef, soup bones, onions, carrots, celery, leeks, parsley root, water, tomatoes, rice, sugar, salt, savory, mustard, marjoram, thyme, pepper and dillweed; bring to boil. Skim off froth.
Reduce heat to low; simmer, stirring occasionally, for 4 hours. Skim fat from surface. Discard soup bones.
Remove beef, cut into cubes and return to soup.
Enjoy