Vegetable Super Soup

• 1 soup bone
• 2 lb. stew beef, cut in cubes
• 3 1/2 qt. water
• 1 Tbsp. salt
• 1/2 head cabbage, shredded
• 2 carrots, sliced thin
• 4 stalks celery, sliced thin
• 2 (15 oz.) cans stewed tomatoes
• 1 (20 oz.) bag frozen mixed vegetables
• 2 tsp. Accent
• 1/2 c. barley
• 1 (15 oz.) can whole kernel corn
• 2 potatoes, pared and cubed
• 3/4 c. ketchup
• 1/8 tsp. ground cloves
• 1/2 tsp. sugar
• 1/4 tsp. pepper
• 6 oz. frozen peas

1. In a large pot, place meat and soup bone, water and salt. Bring to a boil and skim.
2. Add cabbage, onions, carrots, celery and tomatoes.
3. Cook, covered, for about 30 minutes.
4. Add remaining ingredients.
5. Simmer, covered, 3 1/2 hours.
6. Taste for seasoning. Remove meat from soup bone; cut up and return meat to soup.
7. Cool and refrigerate soup overnight.
8. Before reheating, skim fat from top.
9. Serve with loaf of French bread and green salad.

stew beef, water, salt, cabbage, carrots, stalks celery, tomatoes, mixed vegetables, accent, barley, whole kernel corn, potatoes, ketchup, ground cloves, sugar, pepper, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001030 (may not work)