Day 1:
1 pkg. soup bones
1 tri-tip steak or beef brisket (fat trimmed)
1 onion
1 bay leaf
1/2 tsp. rosemary
2-4 cloves garlic
Pepper to taste
2-3 carrots
1 c. broccoli
2-3 potatoes
4 stalks celery
1 lg. can ready-cut tomatoes
2 zucchini, sliced
1/2 c. fresh chopped parsley
1 pkg. frozen peas

Fill 8 quart stock pot with water and the day 1 ingredients (first column). Boil slowly for 2-3 hours, until meat is tender. Remove meat, bones from stock, chill stock (broth) overnight in refrigerator.

Next day, peel off layer of fat that forms on broth, strain broth through colander and return it to the pot. Discard colander remains. Shred or chop meat up and add to broth. Heat slowly.

In another pan add a little broth and saute until soft crisp 2-3 carrots, 1 cup broccoli, 2-3 potatoes and 4 stalks celery (chopped). Then add to the soup: 1 large can of ready-cut tomatoes, 2 zucchini sliced, 1/2 cup fresh chopped parsley and 1 package frozen peas. At the very end, add 1/2 head of thinly sliced cabbage. Simmer until vegetables are just cooked. Serve a little sour cream and Parmesan cheese on top. Crusty French bread is recommended!