Vegetable Soup - cooking recipe

Ingredients

2 1/2 lb. meaty short ribs or beef
3 qt. water
4 tsp. salt
1/4 lb. cabbage, chopped in 1-inch pieces (about 1/2 head)
2 c. turnips, cut in 1/2-inch cubes (about 3 medium turnips)
2 c. carrots, cut in 1/2-inch cubes (about 3 medium carrots)
1 c. chopped onions
2 c. finely chopped celery with leaves
pepper to taste
4 potatoes (approximately 1 lb.), cut into 1/2-inch cubes
1 box frozen corn
1 large can tomatoes

Preparation

Place ribs in a kettle and add cold water to cover.
Bring to a boil and simmer 3 minutes.
Drain and run cold water over meat. Return bones to a clean kettle and add 3 quarts of water and salt to taste.
Bring to a boil and simmer 30 minutes, skimming surface to remove scum.