2 lbs. beef
Lg. marrow bone
1 tbsp. salt
4 c. thinly sliced cabbage, about 1 lb.
1 1/2 c. chopped onions
6 carrots, pared & cut in 3 inches, 1/2 lb.
3/4 c. celery
1/4 chopped green pepper
1 can (1 lb. 12 oz.) tomatoes, undrained
2 (10 oz.) pkgs. frozen mixed vegetables
1 pared potato, cubed (1 c.)
2 tbsp. chopped parsley
1 (6 oz.) can tomato sauce
1/2 tsp. sugar
2 tsp. salt
1/2 tsp. pepper

Day before, place marrow bone, beef and 1 tablespoon salt and 4 quarts water in a big broiler. Cover and bring to a boil. Skim surface. Add cabbage, onions, carrots, green pepper and tomatoes. Bring to a boil, simmer covered for 30 minutes.

Add remaining ingredients; simmer for 3 1/2 hours. Remove meat and bones. Discard bone. Let meat cool and cut into cubes; add to soup. Refrigerate overnight. Next day remove all fat from surface and discard. Before serving, slowly heat soup to a boil. Makes 6 1/2 quarts.