What is something nice and healthy like vegetable soup trying to do with a meaty soup bone and bacon fat? The usual-retro styling it!

Vegetable Soup

2 ½ lb. meaty soup bone
2 tablespoons bacon fat
5 cups water
½ bay leaf, if desired
¼ teaspoon marjoram, optional
6 whole black peppers
¼ cup sliced onions
¼ cup chopped celery, some leaves
3 teaspoons salt
2 cups fresh vegetables, finely chopped
 

Have butcher crack soup bone. Cut meat in small cubes and brown half of it in bacon fat. Add remaining meat, bone, water, spices tied in a cheesecloth bag, onion, celery, and salt; cover and simmer 2 ½  to 3 hours. Strain through cheesecloth, reserving the meat; season broth to suit taste. Skim excess fat from top of broth, add vegetables and boil gently until tender. Serve soup hot with crisp crackers Carrots, celery, green beans, peas, lima beans and potatoes are all excellent soup vegetables. If desired, some of the meat may be chopped and served in the soup, or all of it may be saved for croquettes or hash at another meal. 5 servings.  The Modern Family Cookbook