Old Reliable Vegetable Soup

• 6 c. water
• 3 or 4 soup bones
• 4 carrots, peeled and chopped
• 2 onions, peeled and chopped
• 3 or 4 baking or red potatoes, peeled and chopped
• 2 (28 oz.) cans tomatoes, crushed between your fingers
• 1 c. frozen baby lima beans
• 1 c. or more frozen white Shoe Peg corn
• 1 c. sliced okra (fresh or frozen; may be omitted)
• 2 c. green cabbage, shredded

1. In a large soup kettle, bring water and soup bones to a boil. Skim foam from surface and let boil gently while you prepare the vegetables.
2. As they are peeled and chopped, add carrots, onions and potatoes.
3. Add tomatoes and return kettle to a boil.
4. Stir in lima beans, corn and okra and let cook a few minutes.
5. Stir in cabbage, then add salt and pepper to taste.
6. Let simmer for at least 45 minutes.
7. Makes about 12 servings.

water, carrots, onions, baking, tomatoes, frozen baby lima beans, corn, okra, green cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505973 (may not work)