Beef Vegetable Soup

• 2 beef soup bones
• 1-1/2 lb. stew beef
• 1 tsp. pepper
• 7 cups water
• 1-1/2 tsp. salt
• 4 md. potatoes, cubed
• 4 md. carrots, coarsely chopped
• 2 cans (8 oz. each) tomato sauce
• 1 hot red pepper
• 1/2 sm. cabbage, coarsely chopped
• 1 can (1-1/8 lb.) whole kernel corn
• 1 can (15 oz.) English peas

1. Drain corn and peas reserving liquid.
2. Add liquid, water and bones in large dutch oven; bring to a boil.
3. Cover, reduce heat and simmer 1 hour.
4. Add beef cubes, salt and pepper; cover and simmer 1 hour more.
5. Add all except corn and peas; cover and simmer 40 minutes.
6. Add corn and peas and simmer uncovered 30 minutes.

beef soup bones, stew beef, pepper, water, salt, potatoes, carrots, tomato sauce, hot red pepper, cabbage, kernel corn, peas

Taken from www.foodgeeks.com/recipes/4689 (may not work)