Old Reliable Vegetable Soup - cooking recipe

Ingredients

6 c. water
3 or 4 soup bones
4 carrots, peeled and chopped
2 onions, peeled and chopped
3 or 4 baking or red potatoes, peeled and chopped
2 (28 oz.) cans tomatoes, crushed between your fingers
1 c. frozen baby lima beans
1 c. or more frozen white Shoe Peg corn
1 c. sliced okra (fresh or frozen; may be omitted)
2 c. green cabbage, shredded

Preparation

In a large soup kettle, bring water and soup bones to a boil. Skim foam from surface and let boil gently while you prepare the vegetables.
As they are peeled and chopped, add carrots, onions and potatoes.
Add tomatoes and return kettle to a boil.
Stir in lima beans, corn and okra and let cook a few minutes.
Stir in cabbage, then add salt and pepper to taste.
Let simmer for at least 45 minutes.
Makes about 12 servings.