5-6 lb. soup meat
2 (1 lb.) cans tomatoes
4 onions, coarsely chopped
5 carrots, coarsely chopped
5 celery stalks, coarsely chopped
2/3 lb. lima beans
1 cob corn per person, cut into fourths
1/2 c. green onions
1/2 c. parsley
1/4 head cabbage, chopped
2 potatoes, quartered
1 tbsp. salt
2 tsp. black pepper
Tabasco to taste
1/2 tsp. thyme
3 bay leaves
7 qt. water

In a large stock pot (larger than 10 quarts), combine the vegetables, beef and seasonings. Add the water and bring to a boil. Reduce heat to a simmer, keeping the pot partially covered. Skim off the fat that rises to the top and continue to simmer for about 4 hours. This will make a very thick vegetable soup. Add more water if desired. Add more water if desired.

If there is any extra stew meat, it will make a meal by itself. Serve with Creole mustard or horseradish sauce. Serve with Mexican corn bread.