Hearty Beef And Vegetable Soup - cooking recipe

Ingredients

2 lb. shin of beef
large marrowbone
1 Tbsp. salt
4 c. (1 lb.) thinly sliced cabbage
4 qt. water
1 1/2 c. chopped onion
6 carrots, pared and cut in 3-inch pieces
3/4 c. chopped celery
1/4 c. chopped green pepper
1 (1 lb. 12 oz.) can tomatoes (undrained)
1/2 (10 oz.) pkg. frozen lima beans
1/2 (9 oz.) pkg. frozen cut green beans
1/2 (10 oz.) pkg. frozen peas
1 (12 oz.) can whole-kernel corn, drained
1 pared potato, cubed (1 c.)
2 Tbsp. chopped parsley
1 (6 oz.) can tomato paste
1/2 tsp. ground cloves
1 tsp. sugar
2 tsp. salt
1/2 tsp. pepper

Preparation

Day before serving:
Place beef, marrowbone, 1 tablespoon salt and water in very large kettle.
Cover and bring to boiling.
Skim surface.
Add cabbage, onions, carrots, celery, green peppers and tomatoes.
Bring to boiling; then simmer, covered 30 minutes.
Add remaining ingredients and simmer, covered, 3 1/2 hours.
Remove meat and bone.
Discard bone.
Let meat cool.
Cut into cubes and add to soup.
Refrigerate overnight.