Vegetable Soup

• 1 1/2 lb. beef bones
• 3 carrots, peeled and diced
• 1 small onion, diced
• 1 large potato, peeled and diced
• 1 celery stalk, washed and diced
• 1 (8 3/4 oz.) can corn
• 1 (8 oz.) can cut green beans
• 1 (1 qt. 14 oz.) can tomato juice
• 1 tsp. salt
• 1/4 tsp. pepper

1. Put all ingredients in large pot.
2. Add one tomato juice can full of water.
3. Liquid should cover vegetables and bones.
4. If it doesn't, add little more water.
5. Put soup pot over high heat and bring to a boil, then immediately turn down heat.
6. Take a spoon and carefully scoop foam off top of soup and throw away.
7. Cook soup, uncovered, at a simmer.
8. Don't let it boil.
9. Simmer for about 3 1/2 hours so flavors have a chance to mingle.
10. Stir once or twice during cooking.
11. Makes about 3 1/2 quarts.

beef bones, carrots, onion, potato, celery stalk, corn, green beans, tomato juice, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245155 (may not work)