Vegetable Soup - cooking recipe

Ingredients

1 large soup bone
cold water
3 potatoes, peeled and cubed
3 carrots, diced
1 small turnip, sliced thinly
1 small head cabbage, chopped
10 oz. frozen lima beans
10 oz. frozen corn
16 oz. can whole tomatoes
salt and pepper to taste

Preparation

Wash soup bone thoroughly. Cover with cold water and boil slowly for several hours. Skim off fat and add first 4 vegetables. Cook for 30 minutes. Add the 3 remaining vegetables. Season to taste. Cook 30 minutes.
Makes 10 servings.