4 lb. neck bones
Water
1/2 c. rice
2 c. diced onion
1 c. sliced celery
2 c. sliced carrots
2 c. cubed potatoes
1 can (1 lb.) tomatoes
1 can (8 oz.) whole kernel corn
1 pkg. (10 oz.) frozen green beans
1 pkg. (10 oz.) frozen green peas
2 c. shredded cabbage
2 tbsp. salt
1/4 tsp. pepper

Cover soup bones with water and simmer 3 to 4 hours or until meat comes from the bone. Remove bones and chill broth then remove any excess fat. Add vegetables and seasonings to broth and simmer 30 minutes or until all vegetables are tender.