2 c. dried lima beans
1 lg. beef bone
2 c. tomatoes, peeled & diced
2 c. grated corn
2 c. cabbage, coarsely chopped
1 lg. turnip, diced
1 lg. carrot, diced
1 onion, diced
Salt
Freshly ground black pepper
1 tsp. flour
1/2 c. milk

Soak lima beans in water for several hours (overnight). Wash bone thoroughly. Cover with cold water and boil slowly for several hours. (Crock pot ideal.) Skim off fat. Add tomatoes, corn, cabbage, turnip, carrot and onion. Drain lima beans and add them.

Add a moderate amount of salt and pepper. Cook until vegetables are tender, stove top 1 hour, crock pot 4 to 5 hours.

Check the seasoning and add more salt and pepper, if needed. Mix flour with milk and stir into soup. Cook 15 minutes longer and serve hot. Serves 8 to 10.