Vegetable Soup

• 1 1/2 lb. beef
• 1 soup bone
• 3 qt. water
• 2 1/2 Tbsp. salt
• 1/2 tsp. pepper
• celery leaves
• 1 large onion, chopped
• 2 bay leaves, crushed
• 1/4 tsp. oregano
• 1/4 tsp. thyme
• 1 1/2 c. diced potatoes
• 1 c. diced carrots
• 1/2 lb. green beans, cut
• 4 c. shredded cabbage
• 1 large onion, chopped
• 2 (No. 2 1/2) cans tomatoes
• 1 tsp. sugar
• 1 (No. 2 1/2) can whole kernel corn
• 1 pkg. frozen green peas
• 1 pkg. frozen green limas

1. Place the beef in soup kettle with 2 1/2 quarts of water.
2. Add 1 tablespoon of salt, pepper, celery leaves and 1 chopped onion. Combine bay leaves, oregano and thyme.
3. Tie in a cheesecloth bag and drop into kettle with meat.
4. Cover and simmer for at least 3 hours.
5. Remove celery leaves.
6. Remove meat from bones; cut into bite size pieces and add to stock.
7. Then add potatoes, carrots, green beans, cabbage, chopped onion and 1 tablespoon of salt. Simmer for 1 hour.
8. Add 2 cups water, tomatoes, sugar, corn, lima beans and 1 1/2 tablespoons salt.
9. Cook for 1 hour.
10. Remove cheesecloth spice bag before serving.
11. Yields 6 quarts.

beef, water, salt, pepper, celery, onion, bay leaves, oregano, thyme, potatoes, carrots, green beans, cabbage, onion, tomatoes, sugar, whole kernel corn, frozen green peas, frozen green limas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=511739 (may not work)