Vegetable Beef Soup("A Favorite From The '76 Cookbook.") - cooking recipe

Ingredients

1 lb. stew beef
1 Tbsp. Crisco
2 or 3 marrow beans
1/2 c. navy or pea beans
1 tsp. thyme, 1 tsp. parsley and 1 bay leaf (in cheesecloth)
3 peppercorns
1 Tbsp. salt
1 lb. can tomatoes
3 stalks celery with leaves
2 carrots
1 can corn Niblets
1 large onion
3 potatoes (if desired)
fresh green beans or other vegetables (optional)

Preparation

Brown stew beef in Crisco.
Let pea beans stand in enough boiling water to cover for 20 minutes.
Place spices in a piece of cheesecloth.
Combine beef, marrow bones, pea beans and salt in 1 quart of water.
Simmer 2 hours.
Skim off fat.
Remove bones. Add vegetables, spices and 1 quart of water (or more water if desired).
Cook 1/2 hour or until vegetables are tender.
Makes 6 to 8 servings.