Vegetable Soup - cooking recipe

Ingredients

1 1/2 lb. soup bone with meat
2 (10 oz.) pkg. mixed frozen vegetables
1 lb. can stewed tomatoes
12 oz. can V-8 juice
2 potatoes, diced (optional)
coarse grind black pepper to taste

Preparation

Simmer soup bone and meat in water to cover well for 3 to 4 hours.
Remove from stock and when cool remove meat from bone; separate into small pieces and put back in stock.
Add vegetables, tomatoes and juice and cook for about 1 hour more.
Freezes well.