Mary Manning's Beef Vegetable Soup | Oregonian Recipes

Ingredients

• 1-1/4 pounds beef stew meat (1/2 inch chunks)
• Salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 2 pounds beef bones
• 1 (15 ounce) can stewed tomatoes (with onion, celery, and green bell pepper)
• 1-1/2 cups chopped onions, divided
• 3 bay leaves
• 1/2 bunch fresh thyme leaves, tied with butchers twine into a bundle
• 5 small, slender carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 celery stalks, sliced
• 1/4 cup ketchup