BEEF VEGETABLE SOUP
- 2 beef soup bones
- 1 1/2 lb stew beef,
- 1in cubed
- 1 tsp pepper
- 4 carrots, chopped
- 1 hot red pepper, chopped
- 1 can whole kernel corn
- 7 cups water
- 1 1/2 tsp salt
- 4 potatoes, cubed
- 2 can tomato sauce
- 1/2 head cabbage, chopped
- 1 can peas
Drain corn and peas reserving liquid. Add liquid, water, and bones in Dutch oven and bring to 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. -Simmer uncovered 30 minutes. Serve.