1 lb. shin beef with bone or leftover roast bones
3 1/2 qt. cold water
2 1/2 tbsp. salt
1 clove garlic, minced
1/2 c. onion, minced
4 tbsp. parsley, minced
1/8 tsp. pepper
1 c. cut up string beans
3/4 c. diced celery
2/3 c. shelled peas
2 c. shredded cabbage
1 c. diced carrots
1 #2 can tomatoes (2 1/2 c.)

Combine beef, water and 2 tablespoons salt. Cover; bring to boil and skim top of soup as needed. Simmer for 4 hours. Remove bone and meat. Add remaining ingredients except 2 tablespoons parsley. Cover and simmer 30 minutes or to desired texture for vegetables). Sprinkle with remaining parsley. Serves 8-10.