9a - HEARTY BEEF & VEGETABLE SOUP

9a - HEARTY BEEF & VEGETABLE SOUP

2-lb shin of beef
Large Marrowbone
1 tablespoon salt
4 cups (1lb) thinly sliced cabbage
1 + 1/2 cups chopped onion
6 carrots, pared and cut in 3-inch pieces
3/4 cup chopped celery
1/4 cup chopped green pepper
1 can (1 lb, 12 oz) tomatoes, undrained
1/2 pkg (10 oz size) frozen lima beans
1/2 pkg (9 oz size) frozen cut green beans
1/2 pkg (10 oz size) frozen peas
1 can (12 oz) whole-kernel corn, drained
1 pared potato, cubed (1 cup)
2 tablespoons chopped parsley
1 can (6 oz) tomato paste
1/2 teaspoon ground cloves
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon pepper.

1. Day before serving: Place beef, marrowbone, 1 tablesppon salt, and 4 quarts in a very large kettle. Cover and bring to boiling. Skim surface.
2. Add cabbage, onions, carrots, celery, green peppers, and tomatoes.
3. Bring to boiling, then simmer, covered, 30 minutes.
4. Add remaining ingredients and simmer, covered, 3 + 1/2 hours.
5. Remove meat and bone. Discard bone.
6. Let meat cool. Cut into cubes and add back into soup. Refrigerate overnight.
7. Next day: Remove all fat from surface, and discard. Before serving, slowly heat soup to boiling. (Store leftover soup, covered, in refrigerator.)
Makes 6 + 1/2 quarts.