2 lbs. soup bones or 1 lb. beef shortribs
1 tsp. salt
1 sm. onion, chopped
1 c. diced carrots
1/2 c. diced celery
Water to cover

Simmer 4-6 hours. Remove fat from surface. Remove meat from bones; chop and return to broth.

2 c. diced potatoes
1 can corn, undrained
1 can tomatoes, cut up
1 can tomato paste
4 beef bouillon cubes
1/2 tsp. salt
1/4 tsp. pepper

Add to stock and simmer 3-4 hours.