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Old Fashioned Vegetable Soup

Two pounds of beef from the shin, 2 carrots, one small yellow turnip, 2 onions, 4 potatoes, 2 parsnips. Boil meat in about four quarts of water slowly for about six hours. Put all vegetables through meat cutter, using course cutter, and add to stock, and boil about 1/2 hrs. Season to taste with salt and pepper. (Contributed.)