Author: YMINIowa
Date Posted: 12/18/2008
Spicy: No


A good sized beef soup bone [must have bone]
2 pound beef stew meat
1 large onion, chopped
2 - 28 oz. cans of diced/whole tomatoes
6-8 potatoes, peeled & cubed
4-5 stalks of celery, chopped
4-5 carrots, chopped
1/3 head of cabbage, chopped
Salt & Pepper to taste
The following fresh or frozen vegetables:
Corn; Green beans; Peas; Lima beans
(If frozen, 16 oz. bag of each)



Place the soup bone & stew meat in a large pot. Add water just to cover meat & bone. Bring to a boil. Add the chopped onion, salt & pepper. Lower heat & simmer until the meat falls off the bone and the marrow is gone. (This usually takes a couple of hours.)
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Then, add in the canned tomatoes, potatoes, celery, carrots & cabbage. Cook until veggies are tender & add in the frozen vegetables. Add some water if soup is too thick. (If using fresh vegetables, add those in about ½ hour after the potatoes & cabbage.)
*
Bring to a low boil, then decrease heat & simmer 1-2 hours.



I'm at least the 4th generation in my family to use this recipe.