2 soup bones with meat
1 1/2 lbs. boneless chuck
1 1/2 lbs. boneless brisket
8 qts. water
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
2 lg. potatoes
3 med. turnips
5 med. carrots
4 ribs celery with tops
2 med. onions, chopped
1 (11 oz.) can whole kernel corn
1 (16 oz.) can green beans
1 (16 oz.) can lima beans
Salt & pepper to taste
1/2 tsp. nutmeg
1/2 c. chopped parsley
1 sm. head cabbage, chopped

In large soup pot, add soup bones and cover with water. Begin to bring to a boil. Meanwhile, remove fat from chuck and brisket, discard, and cut meat into bite sized pieces. Place chuck and brisket into soup pot and boil with soup bones about 45 minutes. Skim brown foam off top of water several times.

While meat is boiling, peel and chop into bite-sized pieces the potatoes, turnips, carrots and celery; set aside.

After skimming boiling meat and water, stir in tomatoes, which have been broken up (put through food processor, if desired) and tomato paste. Reduce heat, and add fresh and canned vegetables and spices and simmer at least 3 hours. All day is better. Add water if necessary. Freezes well.