Hearty Beef And Vegetable Soup - cooking recipe

Ingredients

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

Preparation

Place beef, soup bone, salt and 4 quarts of water in a very large kettle.
Cover; bring to boiling.
Skim surface.
Add cabbage, onion, carrot, celery, green pepper and tomatoes.
Bring to boiling; simmer, covered, for 30 minutes.
Add remaining ingredients; simmer, covered, for 3 1/2 hours.
Remove meat and bone; discard bone.
Let meat cool.
Cut into cubes; add to soup. Refrigerate several hours.
Just before serving soup, skim fat from surface.
Slowly heat soup to boiling.
Store leftover soup, covered, in refrigerator.
Makes 6 1/2 quarts.