1 to 2 lbs. beef neck bones
1 lb. can of tomatoes
2 carrots, sliced
3 stalks celery with tops, sliced
2 med. onions, diced
2 med. potatoes, diced
3 c. water
1 tsp. salt
4 peppercorns
3 beef bouillon cubes
1 pkg. frozen mixed vegetables (10 oz.)
1 pkg. frozen peas and/or 1 can of green beans

I like to use my crock pot or if making a super large batch, I use a big roaster and cook it in a 300 degree oven for 6 to 10 or 12 hours. Put all ingredients into kettle. Cover and cook slowly.

May be added during last 2 hours of cooking. This is the recipe used for the church soup suppers.