Add and simmer 30 minutes: 1 1/2 c. chopped onion 6 carrots, chunked 3/4 c. chopped celery 1/4 c. chopped green pepper 1 (1 lb. 12 oz.) can tomatoes 1 tbsp. salt

Add remaining ingredients and simmer 3 1/2 hours: 1/2 pkg. (10 oz.) frozen green beans 1/2 pkg. (10 oz.) frozen peas 1 (12 oz.) can whole kernel corn, drained 1 potato, cubed 2 tbsp. parsley 1 (6 oz.) can tomato paste 1/2 tsp. ground cloves 1 tsp. sugar 2 tsp. salt 1/2 tsp. pepper

When done, remove meat and bone, cut off meat and return to soup. Cool and refrigerate overnight. Next day, remove surface fat and discard. Heat soup slowly to serve. This makes a big batch and can be frozen for future use.