Beef-Vegetable Soup

 

Ingredients: (makes 4 quarts)

2 beef soup bones

7 cups water

1 pounds stew beef, 1" cubes

1 teaspoons salt

1 teaspoon pepper

4 medium potatoes, cubed

4 medium carrots, coarsely chopped

2 8-ounces cans tomato sauce

1 hot red pepper

small cabbage, coarsely chopped

1 17-ounce can whole kernel corn

1 15-ounce can English peas

 

Preparation:

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