Vegetable Soup

• 1 beef bone
• 2 lb. chuck, cut up
• 4 qt. water
• 2 cans tomatoes, diced
• 2 medium onions, cut up
• 2 c. sliced carrots
• 1 can whole kernel corn
• 1 lb. green beans, cut
• 1 lb. sliced okra
• 1 lb. green peas
• 1 lb. elbow macaroni
• 1 (15 oz.) can tomato sauce
• salt and pepper

1. Place soup bone and beef in large pot.
2. Add water; bring to a boil.
3. Skim.
4. Add tomatoes, sauce, onions, salt and pepper; bring to a boil.
5. Reduce heat and simmer for 1 1/2 hours.
6. Add celery and carrots; cover and simmer 1/2 hour.
7. Remove meat and bones; trim fat.
8. Cut meat into serving sizes and return to soup.
9. Heat to boiling.
10. Add uncooked pasta, green beans, peas and okra; simmer for 20 minutes.

beef bone, chuck, water, tomatoes, onions, carrots, whole kernel corn, green beans, okra, green peas, elbow macaroni, tomato sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842831 (may not work)