Vegetable-Beef Soup - cooking recipe

Ingredients

2 beef soup bones
8 c. water
1 1/2 lb. beef for stewing, cut into 1-inch cubes
1 1/2 tsp. salt
1 tsp. pepper
4 medium potatoes, cubed
4 medium carrots, cubed
2 medium onions, chopped
2 (8 oz.) cans tomato sauce
1 small red hot pepper
1/2 small cabbage, coarsely chopped
1 (17 oz.) can whole kernel corn, drained
1 (15 oz.) can English peas, drained

Preparation

Combine soup bones and water in a large Dutch oven or large pot, bring to a boil.
Cover, reduce heat and simmer 1 hour.
Add beef cubes, salt and pepper.
Cover and simmer 1 hour.
Add cubed potatoes and next 5 ingredients.
Cover and simmer 40 minutes.
Add corn and peas.
Simmer, uncovered, 30 minutes.