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BEEF NOODLE SOUP

2 lb. chuck beef (could substitute pork or chicken)
1 soup bone
3 qt. cold water
3 carrots
2 parsley roots & greens
1 sm. kohlrabi or 1/4 head cabbage
1 sm. onion
1 potato
3 tsp. salt
12 whole black pepper
Egg noodles

Wash meat and bone. Cover with cold water; allow it to come to a boil. Skim thoroughly. Add seasonings and whole vegetables (cleaned). Cover and simmer for 2 hours. Remove soup from fire and add 1/2 cup of cold water. Strain soup. Add cooked drained egg noodles and serve. Vegetables may be served with meat on a platter.
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