Vegetable Soup - cooking recipe

Ingredients

2 small soup bones (meaty)
1 c. leftover roast beef
4 c. water
1 medium onion, chopped
1 can Veg-All and juice
1 can green beans (French)
1 can peas
1 can whole kernel corn
1 can baby limas
2 garlic cloves, diced
2 tsp. salt or to taste
1 tsp. pepper or to taste
1 (11.5 fluid oz.) tomato juice
1 c. shredded cabbage

Preparation

Simmer soup bones in water for about 2 hours.
Add beef and all other ingredients to pan.
(Use all 12 to 14 ounce cans vegetables and the juices of all.)
Simmer at least 1 hour.
Best if simmered 3 to 4 hours.