Beef-Vegetable Soup - cooking recipe

Ingredients

2 beef soup bones
1 1/2 lb. stew beef, cubed
1 tsp. pepper
2 medium onions, chopped
1 hot red pepper (optional)
1 (17 oz.) can whole kernel corn
8 c. water
1 1/2 tsp. salt
4 medium potatoes, cubed
16 oz. tomato sauce
1/2 small cabbage, chopped
15 oz. English peas

Preparation

Combine soup bones and water in a large Dutch oven; bring to a boil.
Cover, reduce heat and simmer for 1 hour.
Add beef cubes, salt and pepper.
Cover and simmer for 1 hour.
Add cubed potatoes, carrots, onions, tomato sauce and cabbage; cover and simmer, uncovered, for 30 minutes.
Makes about 4 1/2 quarts.