Hearty Beef And Vegetable Soup Recipe

• 2 pound shin of beef
• Lg. marrowbone
• 1 tbsp. salt
• 4 c. (1 lb.) thinly sliced cabbage
• 1 1/2 c. minced onion
• 6 carrots, pared and cut in 3 inch pcs
• 3/4 c. minced celery
• 1/4 c. minced green pepper
• 1 (1 pound 12 ounce.) can tomatoes, undrained
• 1/2 (10 ounce.) pkg. frzn lima beans
• 1/2 (9 ounce.) pkg. frzn cut green beans
• 1/2 (10 ounce.) pkg. frzn peas
• 1 (12 ounce.) can whole kernel corn, liquid removed
• 1 pared potato, cubed (1 c.)
• 2 tbsp. minced parsley
• 1 (6 ounce.) can tomato paste
• 1/2 teaspoon grnd cloves
• 1 teaspoon sugar
• 2 teaspoon salt
• 1/2 teaspoon pepper

1. 1.
2. Day before serving: place beef, marrowbon, 1 Tbsp.
3. salt and 4 qts water in very large kettle.
4. Cover and bring to boiling; skim surface.
5. 2.
6. Add in cabbage, onions, carrots, celery, green peppers and tomatoes.
7. 3.
8. Bring to boiling, then simmer covered for 30 min.
9. 4.
10. Add in remaining ingredients and simmer, covered, 3 1/2 hrs.
11. 5.
12. Remove meat and bone.
13. Throw away bone.
14. 6.
15. Let meat cold.
16. Cut into cubes and add in to soup.
17. Chill overnight.
18. 7.
19. Next day: remove all fat from surface and throw away.
20. Before serving, slowly heat soup to boiling.
21. (Store leftover soup, covered, in refrigerator.)
22. Makes 6 1/2 qts.

beef, marrowbone, salt, cabbage, onion, carrots, celery, green pepper, tomatoes, frzn lima beans, green beans, frzn peas, whole kernel corn, potato, parsley, tomato paste, cloves, sugar, salt, pepper

Taken from cookeatshare.com/recipes/hearty-beef-and-vegetable-soup-53746 (may not work)