Vegetable Super Soup - cooking recipe

Ingredients

1 soup bone
2 lb. stew beef, cut in cubes
3 1/2 qt. water
1 Tbsp. salt
1/2 head cabbage, shredded
2 carrots, sliced thin
4 stalks celery, sliced thin
2 (15 oz.) cans stewed tomatoes
1 (20 oz.) bag frozen mixed vegetables
2 tsp. Accent
1/2 c. barley
1 (15 oz.) can whole kernel corn
2 potatoes, pared and cubed
3/4 c. ketchup
1/8 tsp. ground cloves
1/2 tsp. sugar
1/4 tsp. pepper
6 oz. frozen peas

Preparation

In a large pot, place meat and soup bone, water and salt. Bring to a boil and skim.
Add cabbage, onions, carrots, celery and tomatoes.
Cook, covered, for about 30 minutes.
Add remaining ingredients.
Simmer, covered, 3 1/2 hours.
Taste for seasoning. Remove meat from soup bone; cut up and return meat to soup.
Cool and refrigerate soup overnight.
Before reheating, skim fat from top.
Serve with loaf of French bread and green salad.