2 lb. shin of beef
Lg. marrowbone
1 tbsp. salt
4 c. (1 lb.) thinly sliced cabbage
1 1/2 c. chopped onion
6 carrots, pared and cut in 3-inch pieces
3/4 c. chopped celery
1/4 c. chopped green pepper
1 (1 lb. 12 oz.) can tomatoes, undrained
1/2 (10 oz.) pkg. frozen lima beans
1/2 (9 oz.) pkg. frozen cut green beans
1/2 (10 oz.) frozen peas
1 (12 oz.) can whole kernel corn, drained
1 pared potato, cubed (1 c.)
2 tbsp. chopped parsley
1 (6 oz.) can tomato paste
1/2 tsp. ground cloves
1 tsp. sugar
2 tsp. salt
1/2 tsp. pepper

DAY BEFORE SERVING: Place beef, marrowbone, 1 tablespoon salt, and 4 quarts water in very large kettle. Cover and bring to boiling. Skim surface. Add cabbage, onions, carrots, celery, green peppers, and tomatoes. Bring to boiling, then simmer, covered, 30 minutes. Add remaining ingredients, and simmer covered 3 1/2 hours. Remove meat and bone. Discard bone. Let meat cool. Cut into cubes and add to soup. Refrigerate overnight.

NEXT DAY: Remove all fat from surface, and discard. Before serving, slowly heat soup to boiling. Store leftover soup covered in refrigerator. Makes 6 1/2 quarts.