2 lbs. beef chuck
2 shin bones with meat or big knuckle bone & 4 lbs. chuck
2 lg. cans tomatoes or 2 qt. fresh brought to boil
1 pt. each fresh celery, carrots, onions, green peppers, sliced/diced
1/2 head cabbage, cut up
1 lb. each frozen peas, string beans, corn
1/2 lb. Lima beans
Salt & pepper to taste

Cover meat with water. Cook until meat is ready to fall off bones. Remove meat. Place broth in refrigerator for fat to congeal. Skim off fat. Place broth in large (10 quart) pot. Add tomatoes, celery, onions, green pepper, carrots. Cook 1 1/2 hours. Add cabbage. Cook for additional 1 1/2 hours. Add frozen vegetables, cook until done. Add meat to warm. Makes 8 quarts. Recipe can be cut in half.