Vegetable-Beef Soup

• 2 beef soup bones
• 8 c. water
• 1 1/2 lb. beef for stewing, cut into 1-inch cubes
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 4 medium potatoes, cubed
• 4 medium carrots, cubed
• 2 medium onions, chopped
• 2 (8 oz.) cans tomato sauce
• 1 small red hot pepper
• 1/2 small cabbage, coarsely chopped
• 1 (17 oz.) can whole kernel corn, drained
• 1 (15 oz.) can English peas, drained

1. Combine soup bones and water in a large Dutch oven or large pot, bring to a boil.
2. Cover, reduce heat and simmer 1 hour.
3. Add beef cubes, salt and pepper.
4. Cover and simmer 1 hour.
5. Add cubed potatoes and next 5 ingredients.
6. Cover and simmer 40 minutes.
7. Add corn and peas.
8. Simmer, uncovered, 30 minutes.

beef soup bones, water, beef for stewing, salt, pepper, potatoes, carrots, onions, tomato sauce, red hot pepper, cabbage, whole kernel corn, english peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=626070 (may not work)