Beef bones, several pounds
1-2 pounds stew beef
1 c. carrot pieces
3 stalks celery, chopped
Celery leaves, if you have them
1 c. green peas
1 c. corn
1 c. cooked dried beans, kidney or navy beans
1 c. lima beans
1 sm. head green cabbage, coarsely shredded
3 good sized onions, coarsely chopped
1 sm. rutabaga or several sm. white turnips, cubed
1 c. string bean pieces
1 qt. canned tomatoes, including the juice
Salt and pepper to taste

Brown bones and stew beef using only enough fat to keep from sticking. Put in stock pot and cover with water. Boil to make a stock, skimming as necessary. Remove the bones and add remaining ingredients. If more liquid is needed, add additional tomato juice. Cook until vegetables are desired doneness.