Hearty Beef And Vegetable Soup

• 2 lb. shin beef
• large soup bone
• 1 Tbsp. salt
• 4 c. thinly sliced cabbage
• 1 1/2 c. chopped onion
• 6 carrots, pared and cut into 3-inch pieces
• 3/4 c. chopped celery
• 1/4 c. chopped green pepper
• 1 can tomato paste
• 1 tsp. sugar
• 1/2 tsp. pepper
• 1 can tomatoes, undrained
• 1/2 (10 oz.) pkg. frozen lima beans
• 1/2 pkg. cut green beans
• 1/2 pkg. frozen peas
• 1 can whole kernel corn, drained
• 1 cubed potato
• 2 Tbsp. chopped parsley
• 1/2 tsp. cloves
• 2 tsp. salt

1. Place beef, soup bone, salt and 4 quarts of water in a very large kettle.
2. Cover; bring to boiling.
3. Skim surface.
4. Add cabbage, onion, carrot, celery, green pepper and tomatoes.
5. Bring to boiling; simmer, covered, for 30 minutes.
6. Add remaining ingredients; simmer, covered, for 3 1/2 hours.
7. Remove meat and bone; discard bone.
8. Let meat cool.
9. Cut into cubes; add to soup. Refrigerate several hours.
10. Just before serving soup, skim fat from surface.
11. Slowly heat soup to boiling.
12. Store leftover soup, covered, in refrigerator.
13. Makes 6 1/2 quarts.

shin beef, soup bone, salt, cabbage, onion, carrots, celery, green pepper, tomato paste, sugar, pepper, tomatoes, frozen lima beans, green beans, frozen peas, whole kernel corn, potato, parsley, cloves, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467760 (may not work)