Homemade Vegetable Beef Soup

• 1 lb. lean stewing beef
• 4 small beef soup bones
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/2 c. cabbage, chopped
• 1/2 c. fresh carrots, diced
• 1/2 c. fresh or frozen string beans
• 1/2 c. celery, chopped
• 2 medium onions, sliced
• 1/2 c. potatoes, diced
• 1/2 c. fresh or frozen peas
• 1 lb. can tomatoes
• 1 (8 oz.) can cream-style corn
• 1/2 tsp. pot herbs
• 1/4 tsp. whole thyme
• 1/2 bunch parsley
• 1 small, hot red pepper

1. Place meat, washed bones and 1 1/2 quarts of water in kettle. Simmer 1 hour and 30 minutes.
2. Remove bones.
3. Add salt, pepper, cabbage, carrots, string beans, celery and onions; simmer 1 hour and 30 minutes.
4. Add potatoes, peas, tomatoes, corn, pot herbs and thyme.
5. Add parsley and pepper.
6. (Tie parsley and pepper together, if desired, and discard later.)
7. Simmer 1 hour more.
8. Yields 8 servings.

lean stewing beef, beef soup bones, salt, black pepper, cabbage, fresh carrots, beans, celery, onions, potatoes, peas, tomatoes, creamstyle, herbs, thyme, parsley, hot red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616789 (may not work)