5 qts. water
2 lbs. beef neck bones
3 1/2 lbs. soup bone
2 lbs. pork neck bones
1 1/4 lb. beef shank
1 canned chicken (or cooked chicken)

Boil until tender, cut meat off bones, return meat to soup and add:

2 to 3 lg. onions, cut up
5 carrots, cut in slices
3 stalks celery, sliced
3 lg. potatoes, cubed
1/3 head cabbage, cut up (3 c.)
Optional 1/2 fresh green pepper, cut up

Cook until tender and add:

1 lb. can whole kernel corn
1 lb. can peas
1 lb. can green beans
1 lb. can tomatoes
2 cans tomato soup
2 tbsp. brown sugar
4 tsp. salt
1 tsp. pepper

Heat through. When cooled, can be put into containers for freezing. Yield about 2 1/2 gallons.