1 lb. shin beef with bone
5 qt. cold water
3 tbsp. salt
1 c. dried kidney beans
2 tsp. salad oil
2 cloves garlic
1 med. onion
1/2 c. snipped parsley
1/2 lb. ground chuck
1/4 tsp. pepper
1 c. diced celery
2 c. shredded cabbage
1 1/2 c. diced carrots
1 to 2 1/2 can tomatoes
1 1/2 c. spaghetti, broken up sm.
1 c. thinly sliced zucchini or squash
1 (10 oz.) pkg. frozen peas
Grated Parmesan or Romano cheese

In a large kettle, place shin beef with bone, water, salt, and beans. Bring to a boil. Skim, cover, simmer 3 hours. In oil, saute garlic and onion until tender; discard garlic. Remove bone from soup; cut off meat. Add meat to soup along with onion mixture, celery, cabbage, and tomatoes. Simmer, covered, 20 minutes or until vegetables are tender. REFRIGERATE.

Second day - skim fat. Bring to a boil. Add spaghetti, zucchini, and peas. Cook covered about 10 minutes; add salt and pepper to taste.