2 lb. shin beef
1 soup bone
1 tbsp. salt
4 c. sliced cabbage (1 lb.)
1 1/2 c. chopped onion
6 carrots, pared, 3" pieces
3/4 c. chopped celery
1/4 c. chopped green pepper
1 can (1 lb. 12 oz.) tomatoes
1/2 pkg. (10 oz. size) frozen lima beans
1/2 pkg. (9 oz.) frozen cut green beans
1/2 pkg. (10 oz.) frozen peas
1 can (12 oz.) whole corn, drained
1 pared potato cubed (1 c.)
2 tbsp. chopped parsley
1 can (6 oz.) tomato paste
1/2 tsp. cloves
1 tsp. sugar
2 tsp. salt
1/2 tsp. pepper

1. Place beef, bone, salt and 4 quarts water in large kettle. Cover, boil and skim surface.

2. Add cabbage, onion, carrot, celery, green pepper and tomatoes.

3. Bring to boil; simmer covered 30 minutes.

4. Add remaining ingredients. Simmer covered 3 1/2 hours.

5. Remove meat and bone; discard bone.

6. Let meat cool. Cut into cubes. Add to soup. Refrigerate several hours.