2 beef soup bones
8 c. water
1 1/2 lb. beef for stewing (cut into 1" cubes)
1 1/2 tsp. salt
1 tsp. pepper
4 med. potatoes, cubed
4 med. carrots, cubed
2 med. onions, chopped
2 (8 oz.) cans tomato sauce
1 sm. hot red pepper
1/2 sm. cabbage, chopped
1 (17 oz.) can whole kernel corn, drained
1 (15 oz.) can English peas, drained

Combine soup bones and water in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper; cover and simmer 1 hour. Add cubed potatoes and next 5 ingredients; cover and simmer 40 minutes. Add corn and peas; simmer uncovered, 30 minutes. Yield about 4 1/2 quarts.