BEEF AND VEGETABLE SOUP

Beef bones, several pounds*
1 to 2 pounds stew beef cubes
1 quart canned tomatoes, including the juice
1 small head green cabbage, coarsely shredded
3 good sized onions, coarsely chopped
1 small rutabaga or several small white turnips, cubed
1 cup carrot pieces
1 cup green peas
1 cup corn
1 cup cooked dried beans, kidney or navy beans
1 cup lima beans
1 cup string bean pieces
3 stalks celery, chopped
Celery leaves
Salt and pepper to taste

Brown bones and stew beef using only enough fat to keep from sticking. Put in stock pot and cover with water. Boil to make a stock, skimming as necessary.

Remove the bones and add remaining ingredients. If more liquid is needed, add additional tomato juice. Cook until vegetables are desired doneness.