1 1/2 lbs. stew beef or chuck soup bone
1 tsp. salt
1/2 tsp. pepper
1 (No. 2) can tomatoes
5 med. carrots, cut up
1 tbsp. Worcestershire sauce
1/2 c. chopped onions
1 c. chopped celery
1 c. chopped cabbage
1 beef bouillon cube

Cover meat with cold water in 4 quart kettle. Add salt and pepper. Bring to boil while preparing vegetables.

Turn heat to low. Add celery, onions and carrots. Remove bones and meat, cut into bite size pieces. Add tomatoes and 1 tablespoon Worcestershire sauce. Simmer 1/2 hour longer. Serve with crackers.