Beef soup bones
2 1/2 qts. water
1/4 c. diced onion
1/2 to 3/4 c. sliced celery
1 c. sliced carrots
1 c. fresh (or frozen) peas
1 c. fresh (or frozen) corn
1 1/2 to 2 c. potatoes (sm. slices)
Sm. chunks raw cabbage (optional)
Salt, pepper, and Lawry's salt

Cook soup bones in water in big kettle several hours until meat falls off the bones. Remove meat and bones from broth, then add all the vegetables and cook them until tender. Then add the meat to the soup. Season the soup with salt, pepper, and Lawry's salt.