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HEARTY BEEF-AND-VEGETABLE SOUP 
2 lb. shin of beef
Lg. marrowbone
1 tbsp. salt
4 c. thinly sliced cabbage (1 lb.)
1 1/2 c. chopped onion
6 carrots, pared and cut in 3 inch pieces (1/2 lb.)
3/4 c. chopped celery
1/4 c. 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 c.)
2 tbsp. chopped parsley
1 can (6 oz.) tomato paste
1/2 tsp. ground cloves
1 tsp. sugar
2 tsp. salt
1/2 tsp. pepper

1. Place beef, marrowbone, 1 tablespoon salt and 4 quarts water in very large kettle. Cover; bring to boiling. Skim surface.

2. Add cabbage, onion, carrot, celery, green pepper and tomatoes.

3. Bring to boiling; simmer, covered, 30 minutes.

4. Add remaining ingredients; simmer, covered, 3 1/2 hours.

5. Remove meat and bone; discard bone.

6. Let meat cool. Cut into cubes; add to soup. Refrigerate overnight.

7. Next day: Remove all fat form surface and discard. Before serving, slowly heat soup to boiling. (Store leftover soup, covered, in refrigerator.)

Makes 6 1/2 quarts.

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