4 qt. water
2 stalks celery with leaves
1 lg. onion
2 tsp. seasoned salt (Lawry's)
1/2 tsp. pepper
1 lg. beef soup bone
1 - 2 lb. beef (stew beef, round steak, neck bones with meat)
1 lg. can tomatoes
2 lg. cans tomato sauce
2 pkg. frozen mixed vegetables
6 med. potatoes, cubed
1/2 head sm. cabbage

To make beef stock: In 6 quart or larger stock pot, bring to a boil the water, celery, onion, salt, pepper, soup bone and meat. Reduce heat and simmer 3 to 4 hours. Remove from heat and remove from the pot the meat, bone and celery. At this point, skim all fat and grease from the top of the stock. Cut up the meat and add to the stock, then add the remaining ingredients. Simmer for 1 hour. If stock has cooked down and soup seems dry, add enough water to thin.