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Best Garden Vegetable Soup
 
 

2 pounds beef knuckle bone ½ pound lean beef, cubed 2 teaspoons salt ¼ teaspoon pepper 2 cups diced raw potato ½ cup chopped celery ½ cup chopped onion 1 cup sliced green beans 1 cup shredded cabbage 1 cup whole kernel corn 2 cups canned tomatoes Cover bone and meat with water¾about 10 cups. Add seasonings and simmer gently over low heat for 2½ hours. Add vegetables and simmer for an additional hour.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.