Ingredients
Zucchini cut into 2-inch chunks (3), tomatoes cut into wedges (3), potatoes, peeled and cut into 2-inch chunks (4), carrots, peeled and cut into 1-inch chunks (3), celery stalk, cut into ½ inch slices (6), ears corn, husked and cut in half (4), garlic powder (1/4c),salt (1/4c+2tablespoons) stew bones (5 pounds), lemon cut into 6 wedges (1), hot Spanish rice (6c), sliced green bell pepper (1), cabbage cut inti quarters (1/2head), onions, each cut into 6 wedges (2).

Method of preparation:-
Take a large pot, put bones in it and then put water in the pot to cover the bones. Place the pot over heat and keep it to boil for about 45 minutes. Mix garlic powder and salt in it and then add carrots, celery and corn in it. Again boil it for 15 minutes and then add zucchini, cabbages, potatoes, tomatoes, onions and bell pepper. Now again boil it for another 15 minutes. When the soup gets ready pour it into soup bowls and then add rice of 1 cup to each soup bowl. Squeeze the lemon juice in each bowl and then serve it hot.

Number of servings – 6